Zucchini Cakes

Zucchini Cakes

Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes.

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.

Serves: 4 Save

Ingredients (13)

  • 3 cup Grated Zucchini
  • ½ tsp Salt
  • 1 Baguette
  • 1 Egg
  • 2 Green Onions
  • ¼ cup Diced Red Bell Pepper
  • 1½ tsp Old Bay Seasoning
  • 1 tsp Dijon Mustard
  • 1 T Mayonnaise
  • or 1 T Plain Yogurt
  • ¼ tsp Red Pepper Flakes
  • 2 T Vegetable Oil
  • 1 tsp Butter


  1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
  2. Heat oil and butter in a skillet.
  3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.