clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.