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Savory Zucchini Cakes with Fresh Herbs

  • Author: Marie Bostwick
  • Yield: 8 cakes, serves 4 1x


  • 3 cups shredded zucchini
  • 1 small onion, shredded
  • 3 eggs
  • 4 oz. shredded Parmesan, Asiago, or other hard cheese
  • 1 ¼ cups bread crumbs
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper
  • 1 T fresh dill, minced
  • 1 T fresh basil, minced
  • 4 tsp olive oil, divided


  1. Crack 3 eggs, salt, and pepper into a large mixing bowl, beat thoroughly with whisk.
  2. Add zucchini, onion, and bread crumbs to bowl, mix thoroughly. Stir in cheese and herbs.
  3. Heat 2 tsp of olive oil in a nonstick pan, over medium heat. Put four uncooked cakes in the pan, using 1/8 of batter for each cake. Cook cakes for 3-4 minutes, until edges are dry and golden brown. Flip cakes over in pan and cook for an additional 3-4 minutes.  Repeat step 3 with remaining oil and batter.