Baked Zucchini Cakes
Ingredients:
2 medium zucchinis, grated (about 2 cups)
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives (or green onions)
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup breadcrumbs
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Olive oil spray (for baking)
Directions:
Prepare the Zucchini:
Place the grated zucchini in a clean kitchen towel or cheesecloth. Sprinkle with salt and let it sit for 10 minutes. This helps to draw out excess moisture.
After 10 minutes, wring out as much liquid as possible from the zucchini.
Mix the Ingredients:
In a large bowl, combine the drained zucchini, parsley, chives, Parmesan cheese, flour, beaten eggs, breadcrumbs, black pepper, garlic powder, and onion powder. Mix until well combined.
Form the Cakes:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
Using your hands or a spoon, form the zucchini mixture into small patties or cakes and place them on the prepared baking sheet. Flatten each patty slightly with the back of the spoon.
Bake the Zucchini Cakes:
Lightly spray the tops of the patties with olive oil spray.
Bake in the preheated oven for 15-20 minutes, or until the cakes are golden brown and crispy on the outside.
Flip the cakes halfway through the baking time for even browning.
Serve:
Let the zucchini cakes cool slightly before serving. They can be served warm or at room temperature.
Optionally, serve with a dipping sauce like Greek yogurt mixed with a little lemon juice and herbs.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 80-100 per cake (varies with size) | Servings: 4