Baked Zucchini Cakes

Rating: 3.19 stars
81 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 17
  • 2 star values: 15
  • 1 star values: 12

Even my non-vegetarian friends ask for this delicious recipe!

By COGLE

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
7
Yield:
6 to 8 servings
Nutrition Info
Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

    Advertisement

  • In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.

  • Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Nutrition Facts

Per Serving:
94 calories; protein 3.7g; carbohydrates 12.8g; fat 3.3g; cholesterol 27.3mg; sodium 509.7mg. Full Nutrition
Advertisement

Reviews (71)

Read More Reviews

Most helpful positive review

DEE C.
Rating: 5 stars
05/21/2008
Thanks to all of the previous reviewers that noted the amount of Old Bay was too much. Because of the advice I reduced it to suit the quantity of cakes I made. I used unseasoned Panko bread crumbs also. I most certainly didn't bake these it's enough that I'm eating zucchini in the first place! I pan fried 'em in olive oil & served with a homemade remoulade. Smaller these would be terrific appetizers so that's what I'll do when I make them again. Keeper:o) Read More
Helpful
(47)

Most helpful critical review

THEPITCLUB
Rating: 3 stars
08/27/2006
I LOVED the recipe for "Connie's Zucchini 'Crab' Cakes" (from this site) so I thought I'd try this. These didn't even compare- My advise is try the other recipe. The only plus is these are baked and not fried so they must be healtier; then again maybe that's why the other recipe tastes so much better.;) Read More
Helpful
(26)
81 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 17
  • 2 star values: 15
  • 1 star values: 12
Reviews:
Most Helpful Most Positive Least Positive Newest
DEE C.
Rating: 5 stars
05/20/2008
Thanks to all of the previous reviewers that noted the amount of Old Bay was too much. Because of the advice I reduced it to suit the quantity of cakes I made. I used unseasoned Panko bread crumbs also. I most certainly didn't bake these it's enough that I'm eating zucchini in the first place! I pan fried 'em in olive oil & served with a homemade remoulade. Smaller these would be terrific appetizers so that's what I'll do when I make them again. Keeper:o) Read More
Helpful
(47)
Food Fan
Rating: 5 stars
11/27/2006
5 stars after second batch made with 1/2 teaspoon Old Bay. 1 tablespoon of Old Bay made the dish very salty. Read More
Helpful
(40)
THEPITCLUB
Rating: 3 stars
08/27/2006
I LOVED the recipe for "Connie's Zucchini 'Crab' Cakes" (from this site) so I thought I'd try this. These didn't even compare- My advise is try the other recipe. The only plus is these are baked and not fried so they must be healtier; then again maybe that's why the other recipe tastes so much better.;) Read More
Helpful
(26)
Advertisement
Shannon Scott-Fisk
Rating: 5 stars
06/16/2007
I have always followed the receipe on the box of Old Bay Crab Cakes with the variation of worchestershire Sauce as much as the mayo you put in the cake. Then when you fry it keep it think so you can brown quickly. Taste like a vegitarian crab cake! Read More
Helpful
(14)
JAN REMLING
Rating: 4 stars
08/18/2003
I thought this was an excellent cake...my company really liked it. I added more chocolate chips on top and didn't bother with a frosting. I'll make this again. Read More
Helpful
(11)
tiger cub
Rating: 4 stars
03/06/2012
4 stars on its own 5 stars when red pepper green onion and feta cheese are thrown into the mix as well. Read More
Helpful
(9)
Advertisement
KECIA123
Rating: 5 stars
09/08/2003
Excellent! I was worried that my hubby would not like it cause he hates zucchini but he absolutely LOVED this. Read More
Helpful
(9)
Amy Ruffin
Rating: 5 stars
12/01/2011
i just had these for dinner and i thought they were great and this is someone who loves crab meat. i added a little butter to the top of the cakes for the last 10min while cooking and all i can say is wow! Read More
Helpful
(7)
abarrach
Rating: 4 stars
03/03/2007
I made this recipe with half Italian bread crumbs and half crumbled reduced sodium crackers. I also used a cajun mustard to add a bit more kick. I didn't have Old Bay so I made my own mixture of seasoning including Tony Chachere's Spine N' Herbs. It wasn't too salty at all and had an excellent texture. Will definetly make again with my own twist of course! Read More
Helpful
(7)
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/17/2021