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Cheesy Zucchini Cakes

Cheesy Zucchini Cakes

Zucchini and I have a strange relationship.  I don’t really care for it, but it keeps popping back in my kitchen time and time again.  It just can’t take no for an answer.  LOL.  I thought I would give it another shot. Up to this point the only thing zucchini that I could stomach was zucchini fries. Let’s just say when I made my march into the kitchen today and starred these bad boys down, I didn’t have high hopes.

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I finished the recipe and snagged a fork out of the drawer, took a deep breath, closed my eyes, and took a bite. A smile welled up from ear to ear. These things are flipping amazing. The kind of amazing that would make you go back to a restaurant and order them time and time again. FINALLY! I can say, “I like zucchini!” OK, I won’t say it too loud…..I have only found one way I like it, but hey these are delicious.

I carried them to my hubby and let him try. He fell in love with them! He even had me make a second batch for with dinner.  It was a unanimous hit! You seriously have to try these!

Cheesy Zucchini Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side Dish
Serves: 10 -12 cakes
Ingredients
  • 1 Large Zucchini (Grated)
  • 1 Large Egg
  • 1 Cup Bread Crumbs ( I used crushed rice chex)
  • 1 Tbsp Chili Powder
  • ½ cup shredded mozzarella cheese
  • 2 tbsp oil
Instructions
  1. Grate zucchini and remove excess liquid from it by placing the zucchini between paper towels and squeezing. You may have to do this more than once.
  2. In a large bowl, combine all the ingredients except for the oil. Mix thoroughly.
  3. Heat 2 tbsp vegetable or olive oil in a large skillet on medium heat.
  4. Shape spoonfuls of the zucchini mixture into small patties. No bigger that 2 inches in diameter. Drop them into the hot pan cooking until brown on each side (about 2 minutes each side).
  5. Serve hot with ranch dressing
Gluten Free
  1. Use crushed Rice Chex for bread crumbs.

These are so easy to make you won’t believe it!

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I grated 1 large zucchini. It is a lot, trust me. Place it in paper towels and squeeze the fool out of it.  A ton of liquid will come out!

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In a large bowl, throw everyone in the pool! Zucchini, egg, bread crumbs, chili powder , and cheese.

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Once everyone is in and mixed it will look like this.

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Shape the zucchini stuff into small patties and drop in a hot skillet with about 2 tbsp of oil.  Just enough to crisp them up.  It only take a couple minutes on each side. Sprinkle them with a little salt when they are done.

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Serve hot with a bit of ranch, sit back, and enjoy!

Comments

  1. Kim says

    Amanda these look fantastic. I’m going to try them as soon as I can. I love new ways to cook zucchini.
    Do you think I could use Ritz crackers instead of the Rice chex/bread crumbs? I was wondering if they would make it too salty.

  2. Wendi says

    Amanda, have you tried zucchini bread? It’s so sweet and delicious. I have yet to meet anyone who didn’t like it once they tried it!

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