Baked Zucchini Cakes
User Reviews
5
Baked Zucchini Cakes
Description
Baked Zucchini Cakes bring together grated zucchini and aromatics such as onion and garlic with panko breadcrumbs and Parmesan cheese to create a seasoned batter. The mixture is shaped into patties and baked at a high temperature, producing a crispy golden crust while maintaining moistness inside. The use of basil adds a subtle herb flavor that complements the zucchini's freshness. Baking instead of frying reduces added oil, yielding a lighter texture without sacrificing crispness.
Cooking the cakes on a sprayed baking sheet ensures they do not stick and crisp evenly on both sides after being flipped halfway through baking. These cakes can be served warm as a side or appetizer and pair well with dips or sauces. Their balance of tender vegetable interior and crunchy panko exterior offers a pleasant contrast in texture.
Ingredients
- 2 zucchini grated, small
- 1 onion chopped, small
- 2 garlic minced, cloves
- 1 teaspoon basil
- 2 egg
- 1 cup panko bread crumbs I used Gluten Free, or bread crumbs
- ¼ cup Parmesan Cheese
- salt to taste
- black pepper to taste
- coconut oil spray or other spray oil
Instructions
- Preheat oven to 425 degrees
- Grate zucchini and squeeze to remove water.
- Combine all ingredients
- Spray a baking sheet with oil.
- Form mixture into equal sized patties
- Bake for 15 minutes
- Turn and bake for an additional 15 minutes until crispy, golden brown.
- ENJOY!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 64kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 38mg | 13% |
| Sodium | 111mg | 5% |
| Potassium | 158mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 62mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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