Baked Zucchini Cakes

Baked Zucchini Cakes are a delicious and healthy way to enjoy zucchini. These crispy, golden brown cakes are made with fresh zucchini, panko breadcrumbs, and parmesan cheese, making them a perfect appetizer or side dish. They are easy to make and can be enjoyed by everyone, including those following a gluten-free diet.


  • 2 small zucchini, grated
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon basil
  • 2 eggs
  • 1 cup panko breadcrumbs (or regular breadcrumbs, gluten-free if needed)
  • ¼ cup parmesan cheese
  • Salt and pepper to taste
  • Spray coconut oil or other spray oil


  1. Preheat Oven: Preheat oven to 425°F (220°C).
  2. Prepare Zucchini: Grate the zucchini and squeeze to remove excess water.
  3. Mix Ingredients: In a large bowl, combine the grated zucchini, chopped onion, minced garlic, basil, eggs, panko breadcrumbs, parmesan cheese, salt, and pepper. Mix until well combined.
  4. Prepare Baking Sheet: Spray a baking sheet with oil.
  5. Form Patties: Form the mixture into equal-sized patties and place them on the prepared baking sheet.
  6. Bake: Bake in the preheated oven for 15 minutes.
  7. Flip and Bake: Turn the patties and bake for an additional 15 minutes until crispy and golden brown.
  8. Enjoy! Serve hot and enjoy as a delightful appetizer or side dish.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 8

Serving and Storage Tips:

  1. Serving Suggestions: Serve these Baked Zucchini Cakes warm as an appetizer with a side of marinara sauce or tzatziki for dipping. They also make a delicious side dish alongside grilled chicken or fish.
  2. Garnish Options: Sprinkle freshly chopped herbs like parsley or dill on top before serving to add a burst of freshness and color.
  3. Make Ahead: These zucchini cakes can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days before baking. Simply bake them when ready to serve for a quick and convenient meal option.
  4. Freezing Instructions: To freeze, place the unbaked patties on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. They can be stored frozen for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake according to the recipe instructions.
  5. Reheating: To reheat leftovers, place the baked zucchini cakes on a baking sheet and bake in a 350°F (175°C) oven for about 10-12 minutes until heated through. Alternatively, you can reheat them in a toaster oven or microwave for a quick snack.
  6. Serve with: For a complete meal, serve these zucchini cakes with a fresh green salad dressed with lemon vinaigrette or alongside quinoa or couscous for added texture and nutrition.



  1. Herb Infusion: Add chopped fresh herbs such as parsley, dill, or cilantro to the zucchini mixture for a burst of herbaceous flavor.
  2. Cheesy Delight: Mix in shredded mozzarella, cheddar, or feta cheese into the zucchini mixture for a gooey and flavorful twist.
  3. Spicy Kick: Incorporate diced jalapeños or red pepper flakes into the zucchini mixture for a spicy kick.
  4. Mediterranean Flavors: Add chopped sun-dried tomatoes, black olives, and crumbled feta cheese to the zucchini mixture, and serve with a dollop of tzatziki on top.
  5. Asian Fusion: Replace the basil with chopped cilantro and add minced ginger and soy sauce to the zucchini mixture. Serve with a drizzle of sweet chili sauce on top.
  6. Vegan Option: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg) and omit the parmesan cheese. Use nutritional yeast for a cheesy flavor.
  7. Quinoa Addition: Mix cooked quinoa into the zucchini mixture for added protein and texture.
  8. Sweet Potato Twist: Replace half of the grated zucchini with grated sweet potato for a slightly sweeter flavor profile. Add a pinch of cinnamon and nutmeg for a fall-inspired twist.
  9. Pesto Infused: Mix in a tablespoon or two of pesto sauce into the zucchini mixture for a flavorful Mediterranean touch.
  10. Curry Influence: Add curry powder, turmeric, and cumin to the zucchini mixture for a fragrant and exotic flavor profile.
  11. Caprese Style: Layer sliced tomatoes and fresh basil leaves on top of each zucchini cake before baking. Sprinkle with mozzarella cheese for a Mediterranean-inspired twist.
  12. Savory Pancakes: Add chopped cooked bacon or pancetta into the zucchini mixture for a savory pancake-like flavor.
  13. Greek Influence: Mix in crumbled feta cheese, chopped spinach, and a dash of lemon juice into the zucchini mixture. Serve with a side of tzatziki sauce.
  14. Tex-Mex Fusion: Replace the basil with chopped cilantro and add diced green chilies, corn kernels, and a pinch of cumin to the zucchini mixture. Serve with salsa and avocado slices.
  15. Herbed Fritters: Add a variety of chopped fresh herbs such as parsley, chives, and dill into the zucchini mixture for a burst of herbaceous flavors.
  16. Protein Boost: Mix in cooked quinoa, lentils, or chickpeas into the zucchini mixture for added protein and texture.

These variations offer a wide range of flavor profiles and ingredients to cater to different tastes and preferences, making the Baked Zucchini Cakes recipe adaptable and exciting for various occasions.


  1. Can I use frozen grated zucchini instead of fresh? Yes, you can use frozen grated zucchini. Thaw it completely and squeeze out excess water before mixing it into the recipe.
  2. What can I substitute for panko breadcrumbs? You can use regular breadcrumbs, gluten-free breadcrumbs, or crushed crackers as alternatives to panko breadcrumbs.
  3. Can I pan-fry these zucchini cakes instead of baking them? Yes, you can pan-fry the zucchini cakes in a skillet with a little oil over medium heat until golden brown on each side, about 3-4 minutes per side.
  4. How do I prevent the zucchini cakes from becoming soggy? Squeezing out excess moisture from the grated zucchini before mixing it with other ingredients helps prevent the cakes from becoming soggy.
  5. Can I make these zucchini cakes ahead of time? Yes, you can prepare the zucchini mixture ahead of time and refrigerate it. Shape into patties and bake when ready to serve.
  6. How do I know when the zucchini cakes are done baking? The zucchini cakes should be golden brown and crispy on the outside when done. They will also feel firm to the touch.
  7. Are these zucchini cakes suitable for a gluten-free diet? Yes, you can use gluten-free breadcrumbs or crushed gluten-free crackers to make these zucchini cakes suitable for a gluten-free diet.
  8. Can I omit the parmesan cheese to make these zucchini cakes dairy-free? Yes, you can omit the parmesan cheese or substitute it with nutritional yeast to make the zucchini cakes dairy-free.
  9. How can I adjust the seasoning to my taste? Feel free to adjust the amount of salt, pepper, and herbs according to your preference. Taste the mixture before forming the patties.
  10. What can I serve these zucchini cakes with? These zucchini cakes can be served with marinara sauce, tzatziki, or a fresh salad. They also pair well with grilled meats or as a side dish with rice or quinoa.

These FAQs address common concerns and provide helpful tips for readers attempting the recipe, enhancing their experience and success with making Baked Zucchini Cakes.

In conclusion, Baked Zucchini Cakes are a versatile and flavorful dish that showcases the natural goodness of zucchini. Whether enjoyed as a healthy appetizer, a savory side dish, or even a light main course, these crispy cakes offer a delightful combination of textures and flavors that everyone will love.