Home > Recipes > Zucchini Cakes

Zucchini Cakes Recipe

If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.

This recipe is:

Quick

[X]

Rate Zucchini Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Cakes Recipe

Prep/Total Time: 15 min.

Yield: 5 Servings

5 10 15

Ingredients

2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil

Directions

In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels. Yield: 5 patties.

Nutritional Facts 1 serving (1 each) equals 229 calories, 12 g fat (3 g saturated fat), 49 mg cholesterol, 567 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Zucchini Cakes in Quick Cooking July/August 2002, p35

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Zucchini Cakes

Zucchini Cakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jul. 07, 2012 by motrvlgal

Made last night and it was a HIT!! Making more for lunch todaywith some BBQ. Excellant way way to use that extra zucchini. Will shred lots of zucchini and put in the freezer for when the snow blows. YUM YUM YUM!!!!!

Reviewed on Sep. 05, 2011 by Kromwel

I made these for lunch today and my husband and sons really liked them. After shredding the zucchini, I squeezed the liquid out of it and then patted it dry with paper towel before mixing it into the egg mixture. They fried up really nice and held together. I also made a dipping sauce using miracle whip, relish, mustard and seafood seasoning. It was delicious. Thanks for the ideas on how to use your zucchini when you have too much!

Reviewed on Mar. 09, 2010 by 19632

I love this recipe,iadd 1 tbsp fine chopped sweet red peppers,and i pat the zucchini dry before i combine

Reviewed on Aug. 19, 2009 by holbug

These cakes were good, but too wet. I had to add extra bread crumbs in order to form a patty. Will make again but with an adjustment for bread crumbs.