Zucchini Cakes

Zucchini Cakes
  • 3 cups coarsely shredded zucchini
  • 1/2 teaspoon salt
  • 1 cup fresh bread crumbs
  • 1 large egg
  • 2 green onions, thinly sliced
  • 1/4 cup diced red bell pepper
  • 1 1/2 teaspoons seafood seasoning
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 teaspoon butter


  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 egg, 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.

03/23/2017
Zucchini Cakes, recipe PT15M PT1H 5 455 calories

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