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Zucchini Cakes Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
Originally published as Zucchini Cakes in Quick Cooking July/August 2002, p35

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.

Reviews for Zucchini Cakes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2012

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!!!!!

MY REVIEW
Reviewed Sep. 5, 2011

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!

MY REVIEW
Reviewed Mar. 9, 2010

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

MY REVIEW
Reviewed Aug. 19, 2009

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.

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