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Zucchini Parmesan Cakes

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One of the best parts about working (mostly) from home is that it rarely feels like work. So much of the fun of weelicious for me is not only being close to my kids but that I can actually let them participate in helping me create some of the recipes (whether you feel confident making a recipe that a 4 year old helped me to create is entirely up to you)!

I had been working on a recipe for zucchini cakes last week when Kenya came into the kitchen with his grandmother and asked me, "whatcha got" (translation: what are you making for me to eat)? I don't know why I always feel a little hesitant whenever I offer my kids something I made that contains a green vegetable. Even though I am beyond blessed with two great eaters, I somehow am still guilty of believing that all kids are pre-programmed to not like green veggies. Anyway, Kenya always tends to ask me what's in whatever it is I am offering him, and so I told him: parmesan (I always list the cheese first for him, no matter how little is in the recipe!), breadcrumbs, eggs and finally, under my breath I added "zucchini", to which he literally screamed, "I love zucchini".

Kenya took a taste and when I asked him what he thought it needed he said most matter of factly, "it needs some cheese on top". I guess it is worth trusting a 4 year old because just that extra sprinkle of cheese took these Zucchini Cakes from good to great. So great, in fact, that I didn't even get to serve them as I planned to at dinner that night because Kenya and his dad finished the entire recipe right then and there.

What's the lesson for me here? Giving your kids input into what you're making isn't such a bad idea. On the contrary, allowing them to feel like they contributed something to the dish can be a great way to let them feel some pride of ownership and inspire them to eat things you might have thought they would never be into!

Zucchini Parmesan Cakes  (Serves 4)

  • Prep Time: 2 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
One of the best parts about working (mostly) from home is that it rarely feels like work. So much of the fun of weelicious for me is not only being close to my kids but that I can actually let them participate in helping me create some of the recipes...

Ingredients

  • 2 medium zucchini, grated
  • 2 large eggs, whisked
  • 1/4 teaspoon garlic powder
  • 1/4 cup breadcrumbs
  • 1/4 cup parmesan cheese, plus extra to sprinkle on top
  • 1/4 teaspoon kosher salt
  • olive oil

Preparation

  1. 1. Grate 2 medium zucchini and place in a towel and blot to remove excess liquid.
  2. 2. Place the grated zucchini in a bowl along with the whisked eggs, garlic powder, breadcrumbs, parmesan and salt and combine.
  3. 3. Heat 1-2 tbsp of olive oil in a skillet over medium heat.
  4. 4. Drop about 2 tbsp of batter into the skillet and flatten with the back of a spoon to form a cake. Cook for 2 minutes on each side.*
  5. 5. Continue to making the remaining cakes and sprinkle with parmesan cheese on top.
  6. 6. Serve.
  7. * You can use a small cookie scooper to portion the batter into the pan
Zucchini Parmesan Cakes

Nutrition Information

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Comments






  1. Jbee

    January 20, 2014 at 3:13 pm

    I made these once and they came out awesome! Even my 10 month old could not get enough of them!! If I wanted to make them ahead and freeze them for a later time. How would you recommend doing so?

  2. Carina

    December 27, 2013 at 10:20 am

    Are these still taste good after freezing them?? These look like a great lunch item to pack!

  3. Taryn

    February 13, 2013 at 4:14 pm

    Holy cow these are good! Not only are you helping me find ways to get my son to eat his veggies, but you’re making me eat mine too!

  4. dsalyerds

    February 2, 2013 at 10:54 am

    This recipe is awesome! I just made them and they are delicious! My kids will love them.

  5. Erin

    January 7, 2013 at 10:18 pm

    Can these be frozen? And if so for how long?

  6. Yona

    August 24, 2012 at 1:48 pm

    Definitely making these for my 2 year old!

  7. Alison

    August 22, 2012 at 8:35 pm

    To all of you wondering about how many cups is a medium zucchini,
    I had the same question for a different recipe. I’m glad I happened upon this one while looking. It looks good and I have two huge garden zucchinis.
    I found two sites that would suggest that 8 oz zucchini would yeild about 1 cup of zucchini. Hope this helps.

  8. Lindsey

    August 21, 2012 at 4:49 pm

    I just made these. But, I added some shredded carrots and some Italian chicken sausage. Also, I subbed mozzarella for the Parmesan. Delish! My 12 month old and my husband gobbled them up.

  9. sye83

    August 7, 2012 at 7:28 pm

    Its been hard to get my 12month old son to eat srambled egg, but with the extra crisp of these cakes, he loved them and so did i. Thanks for the great idea.

  10. Leesh

    May 17, 2012 at 12:29 pm

    Made these for my 11 month old. I halved the recipe, only used egg yolk, and made smaller cakes. Mine never got very crispy and I squeezed the life out of the zuc. She liked them anyways!

  11. mandy

    November 16, 2011 at 8:43 am

    I’ve tried several of your recipes but this has to be my son’s & husbands absolute favorite! You’re fabulous!!

  12. Best Coffee Chains

    October 20, 2011 at 12:18 am

    Hello there, I found your website via Google whilst looking for a comparable topic, your web site came up, it looks good. I’ve bookmarked it in my google bookmarks.

  13. Michael

    October 9, 2011 at 10:39 am

    Just made these for brunch. I used one large zucchini that ended up being about two cups. Since I didn’t get all the water out, I just added extra bread crumbs. Everyone was raving. Thanks for the recipe!

  14. Dalit

    September 24, 2011 at 7:18 am

    I made these Zucchini Parmesan Cakes for a potluck lunch at my work place and it was a huge, huge success.
    Thank you Catherine

  15. Joni B

    September 16, 2011 at 10:15 pm

    What would you pair this with for dinner?

  16. LORI

    September 14, 2011 at 4:37 pm

    I would also love to know how many cups the shredded zucchini is equal to; it would be much easier than guessing what size a medium zucchini is. Thanks!

  17. Amany

    September 12, 2011 at 11:25 am

    Hi, can the leftover batter be kept in the fridge for a couple of days to later use?

  18. kristen

    September 12, 2011 at 11:07 am

    Try this for getting the water out of the zucchini:
    Grate the zucchini and add the salt that is called for later in the recipe. let it sit for 5 min or so then squeeze it all out in a towel
    I learned this from another recipe that calls for cornmeal instead of the zucchini…i think my little guy will like the texture of this one better!

  19. Pingback: A different kind of pancake | chasingshadesofgreen

  20. Raquel

    September 7, 2011 at 10:26 pm

    I made these and my husband and 18 month old daughter adored them! Thanks for the great recipe!

  21. janelle weems

    September 6, 2011 at 1:05 pm

    i made these this weekend and we loved them! especially my 14mo who ate 4! great recipe thx! =) i just used two zucchini frm the farmers market they looked medium n they came out great!

  22. Sara

    September 5, 2011 at 8:28 am

    Could I use shredded zucchini from my freezer for this? (Thawed and drained before cooking, of course.) Also, how many cups would 2 medium zucchini equal? Like others, I use garden zucchini, and they’re monsters. :)

  23. Julie

    September 2, 2011 at 10:37 am

    Yes, please do tell either in cups or (preferred) weight how much grated zucchini is 2 medium…zucchini vary quite a bit in size! I’m hoping if I peel the zucchini first, my kids might actually eat this! :)

  24. Tamara Sz

    September 2, 2011 at 6:56 am

    Just made these for myself for lunch as a trial before feeding them to my family and I really liked them. My 1 yo really liked them too and I’m curious what the hubs and 3 yo will think. Thanks for the recipe!

  25. Erica

    September 1, 2011 at 2:12 am

    mmm sounds awesome! I doubt my kid will even touch them, but I’ll try it anyway. :)

  26. Catherine

    August 31, 2011 at 9:08 pm

    I just made these. I followed the directions except instead of bread crumbs I swapped in 1 piece of toasted whole wheat bread and several shakes of Italian seasoning. I put them in the Magic bullet till it looked like soft bread crumbs. I heated 1 tbsp of evoo in a non stick skillet and they turned out great. My son helped me add ingredients to the bowl and also added the oil to the skillet. He was very into helping make this recipe. He enoyed 1 and a half cakes for tonights dinner along with 1 orange.

    • Catherine

      August 31, 2011 at 9:12 pm

      I know it didnt say to do this in the directions but I put the shredded zucchini in a towel and squeezed lots of liquid out. I squeezed then fluffed the zucchini pieces up. I repeated this process 15 times. There is a lot of liquid in there :-)

  27. Rachell

    August 31, 2011 at 7:35 pm

    any tips to help me make these, I followed the recipe but they were falling apart on the pan and i had a hard time flipping unless they were very black.

  28. Brixie

    August 31, 2011 at 7:33 pm

    These cakes were great! Inspired by your “let kids have input” speech. I asked my 4-1/2 year old daughter what she would like with them and she said “in a hummus sandwich!” Ok…turned out yummy! We used whole wheat bread, your hummus recipe and put the zuke cakes in the middle. It was fabulous! Thank you for inspiring a great evening :-)

  29. Jessica

    August 31, 2011 at 7:07 pm

    I’m making it now with a med-large garden zucc and I’ll let you know. :)

    • Jessica

      August 31, 2011 at 8:05 pm

      These were gREAT! I used most of a med-large zucchini. I just added more breadcrumbs as I noticed some water separating before frying. My son loved them too!

  30. Mya

    August 31, 2011 at 5:01 pm

    My 2 rather snobby eaters loved these! Thanks!

  31. Tara

    August 31, 2011 at 3:59 pm

    Could you give an approx measurement for “2 medium zucchini”? I use garden zucchini, and I think it’s altered by definition of “medium”…

    • Maria Jo

      August 31, 2011 at 4:26 pm

      I actually need this same measurement. About how many cups? 2? My garden zucchini are monsters!

      • Laura P.

        August 31, 2011 at 5:17 pm

        Same here! I was gifted a garden zuke that is huge!!

  32. Allyson

    August 31, 2011 at 10:37 am

    Are these freezable?

    • esophian

      August 31, 2011 at 1:21 pm

      reheated fried things never seem to re-crisp. you could freeze the batter and fry them fresh.

      • Citra

        February 4, 2014 at 12:05 am

        Action requires knodelwge, and now I can act!

      • Sarah BV

        August 31, 2011 at 1:39 pm

        actually, I reheat fried things all the time, but in the oven, direct from freezer to the oven and it works like a charm, but will definately get soggy in the micro. another trick is I freeze them on a cookie sheet, then put them in a ziplock or freezer container once frozen to store in the freezer which seems to help.

        • Catherine

          August 31, 2011 at 5:12 pm

          I reheat fried foods in a skillet on low heat and keep flipping it. turns out fine. maybe not as crispy as origionally but it works.

  33. Allison Reed

    August 31, 2011 at 8:54 am

    Whenever I try to make “cakes” like this in a skillet (like the black bean cakes) they seem to stick the pan, absorb lots of oil and are pretty greasy. Plus even on a lower heat they tend to burn…I have a stainless steel skillet. Any thoughts, suggestions? Thanks!

    • Stefani

      December 8, 2011 at 10:14 pm

      I make all these little “cakes” on my Calphalon ceramic saute pan. You don’t need any oil at all. They heat up really fast and nothing ever sticks (falafel, black bean cakes and these). If you have a ceramic pan I would try using that.

    • Melissa

      August 31, 2011 at 3:21 pm

      Sarah BV, very true about pre-heating the stainless steel:)

    • Diana

      August 31, 2011 at 11:16 am

      With stainless steel, I learned to make the pan hot FIRST, then add the oil…I put the dry pan on the burner, set the burner on MED-HIGH, set the timer for 2min, when the timer goes off I add the oil & swish it around, then immediately add the food. Saw the tip on a cooking show, and it has worked for me. Hope it helps you too!

  34. Jess

    August 31, 2011 at 7:53 am

    Oh yes, I have extra squash too, will it work?

    • Wiki

      February 4, 2014 at 12:43 am

      ஜ ர ம ப ந ள உங கள க க ண ம . ந ங க அர ள க க spokes pesorn இல ல ய .ந ங கள ம சர அர ள ப ற றவர கள ம சர ப த ப பட ய வ க ற றச ச ட ட வ த த க ண ட இர க க ற ர கள . ஒர ந ரட ய க ள வ உங கள சம கத த ந க க அல ல மல உங கள ந க க ந ய யம க வ த த ல க ண மல ப ய வ ட க ற ர கள . அல லத அத தவ ர த த ஏத த ச ல ல க க ண ட இர க க ற ர கள .இத ல இர ந த உங கள ந க கம த ள வ க வ ளங க க றத .சம கம ச ர ந த ப த பட ய ன ஒத த க க ள ளல மற த தல எத ய ம ந ன ச ய வத ல ல . அதன ல உங கள க ள வ க க என பத ல எனக க வன ம ற எந த ர பத த ல ம ஏற ப ட யதல ல. அந த வக ய ல இங க சம கம ச ர ந த ப த ப பட ய ன க ழ ப ணர ச ச க கர த த க கள ய ம ந ன வன ம ற ய கவ ப ர க க ற ன . இந த இந த த வ , ப ர ப பனர , த ர வ ட வ மர சனங கள வ ட த த ந ங கள தன மன தன க உங கள ப ற ப ப கள ல எத ய வத ந ங கள வ த ட ம மக கள க க க ச ய வத ன ல ஒன ற ய வத ச ல ல ங கள .

  35. Jess

    August 31, 2011 at 7:52 am

    Looks easy and delicious! Thanks for another great one!

  36. saraturner8

    August 31, 2011 at 7:18 am

    I bought a rather odd looking squash from the farmer’s market this week and wonder if I could use it for this recipe. What do you think?

  37. M

    August 31, 2011 at 7:06 am

    These were a favorite in my house growing up! My grandmother used to make them all the time; thanks for reminding me of them. :-) (Well, once power is restored from Irene, I will make them.)

  38. Tanya K.

    August 31, 2011 at 6:47 am

    These sound amazing, I can’t wait to try these to use up the extra zucchini in my fridge! I hope my child (who is a typical 2.5 year old) will enjoy them as much as myself & his Dad will! :P