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Baked Zucchini Cakes

  • Author: Lusine Svetlana

Description

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.

 

 

Ingredients

  • 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

 

 

Instructions

  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.
 
 

Notes

  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.

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Find it online: https://cookiespedia.com/baked-zucchini-cakes/