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Zucchini Cakes

Zucchini Cakes

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Amanda Ebright

These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet


  1. Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups.
  2. Mix zucchini, bread crumbs, green onions, bell pepper, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. Form into 8 patties, 3 to 4 inches across.
  3. Heat oil and butter in a skillet over medium-high heat. Fry patties until golden brown, about 4 minutes per side. Drain on paper towels.
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Yummy! My husband loved these.The only thing I would do different when making these again is to add garlic. I did fry in olive oil instead of the oil/butter mix.


Good, but I had problems with the patties breaking up. I added 2 more egg whites and chilled for twenty minutes before frying.


I had never tasted or made zucchini cakes before. EVER. I used this recipe as a jumping off start. I made some changes according to my family's likes while keeping the balance of the original recipe in mind. I'm sure it would have been good just as it is however if you like a little more zing, this recipe is easy to customize. Enjoy!-- BTW,I doubled the original recipe then added another 2 eggs, another cup of bread crumbs, 1 ear of fresh corn blanched and cut off the cob, three chopped green onions, a tsp more of old bay, 1/4 tsp of cayenne pepper, the juice of half a lemon and a 1/2 tsp of salt. I came out with 12 patties a little smaller then an english muffin. I browned in a little bit of bacon drippings from breakfast and a pat of butter. I served with a big wedge salad for a hot summer day supper. I had lemon wedges, Tabasco, cocktail sauce ketchup and salt/pepper on the table. My family devoured!!