Light, crispy, and packed with flavor — these Baked Zucchini Cakes are a healthy and delicious way to enjoy zucchini! Perfect as a snack, appetizer, or vegetarian side dish.
Ingredients
2 small zucchini, grated 🥒
1 small onion, finely chopped 🧅
2 garlic cloves, minced 🧄
1 teaspoon dried basil 🌿
2 large eggs 🥚🥚
1 cup panko breadcrumbs (or regular/gluten-free breadcrumbs if needed) 🍞
¼ cup grated parmesan cheese 🧀
Salt and pepper to taste 🧂
Spray coconut oil or cooking spray 🥥
Instructions
- Preheat the Oven:
Preheat your oven to 425°F (220°C).
- Prepare the Zucchini:
Grate the zucchini using a box grater. Place the grated zucchini in a clean towel or cheesecloth and squeeze out as much excess water as possible. This helps the cakes hold their shape and get crispy.
- Mix the Ingredients:
In a large bowl, combine the grated zucchini, chopped onion, minced garlic, basil, eggs, breadcrumbs, parmesan cheese, salt, and pepper. Mix well until the mixture comes together.
- Prepare the Baking Sheet:
Spray a baking sheet with coconut oil or your preferred cooking spray.
- Form the Patties:
Shape the zucchini mixture into equal-sized patties and place them evenly on the prepared baking sheet.
- Bake:
Bake for 15 minutes.
Carefully flip the patties and bake for an additional 15 minutes, or until golden brown and crispy on the outside.
- Serve:
Serve hot with your favorite dipping sauce or alongside a salad for a light meal. Enjoy! 🍽️
Tips:
✅ Squeeze the zucchini well — excess moisture makes the cakes soggy.
✅ Add a sprinkle of red pepper flakes for a spicy kick.
✅ These cakes are freezer-friendly — cool completely, freeze in a single layer, then reheat in the oven when needed.
Tried This Recipe?
I’d love to hear how your Baked Zucchini Cakes turned out! Share your photos or tips in the comments below. 🥒✨