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Zucchini Cakes

Rated as 4.42 out of 5 Stars
13

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

50 m servings 240
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Editor's Note:
  • You can substitute plain yogurt for the mayonnaise in this recipe.

Nutrition Facts


Per Serving: 240 calories; 13.5 24.2 6.6 50 763 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

Made these today and they're ok, not as great as the previous reviews. I'll keep looking for other versions of this.

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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...

I was fooled. Taste like crab cakes. I did not have some of the ingredients so i substituted onion for green onions, green pepper for red, cajun seasoning for seafood seasoning. Also added 1 ...

Made these today and they're ok, not as great as the previous reviews. I'll keep looking for other versions of this.

Will try again but won't salt zucchinis, rather treat them like spinach and squeeze extra moisture out. I may have over salted but the cakes were way too salty. I like that this recipe doesn't c...

I took the suggestion and used Greek plain yogurt instead of mayo. The chef was not exaggerating when she said these cakes will fool crab cake lovers. I lived in Maryland crab cake country and t...

I simply made as written and they turned out very well. For those who had issues with breakage, the key is being gentle. Lift your raw cakes with a spatula and lay them in the skillet gently. Le...

No need to post this as a vegan alternative to crab cakes. I was looking for a recipe for shredded zucchini I had in the freezer from last season. Substitute rosemary/thyme (or any combination ...