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Healthy Zucchini Cakes

by Heather

Let’s make zucchini the star in these healthy zucchini cakes! A little egg and cornmeal help them to stay together. Easily double this recipe if your garden zucchini is exploding with abundance. They’re gluten free, minimal ingredients and so good I could eat the entire batch alone! Great for an appetizer, or addition to any meal!

healthy zucchini cakes

Zucchini is a wonderful vegetable to have in abundance.  I is a great source of  vitamin A, manganese, folate, potassium, vitamin C, fiber, copper and magnesium.  Vegetables provide so many nutrients and fiber to the body. I’m always team eat more veggies!

There are so many ways to eat zucchini.  You can dice one up raw to add to a salad, or to a veggie try.  They are delicious roasted with herbs and olive oil, or sauted in an egg scramble.  In many dishes, like a vegetable lasagna, zucchini is one of the stars in the recipe.  Today we’re letting zucchini shine as the star in these zucchini cakes!

These simple zucchini cakes have limited ingredients in them, so the prep work is kept to a minimum.  To speed up the prep time some more, simply use a food processor to grate.  This recipe made 5 cakes but you can easily double the recipe to make more if you have a lot of zucchini on hand.

healthy zucchini cakes

Ingredients needed

  • egg
  • zucchini
  • green onion
  • parmesan
  • cornmeal
  • garlic granules
  • onion powder
  • paprika
  • sea salt
  • pepper

How to make healthy zucchini cakes

  1. In a bowl add the egg and beat it until the yolk is mixed nicely with the egg white.  Add the remaining ingredients and stir until everything is combined evenly.
  2. Heat a large skillet to medium heat and coat with avocado oil or coconut oil.  Using a 1/4 cup measuring cup pour the batter onto the pan.
  3. Cook on the first side for about 4-5 minutes and flip.  Cook another 3-4 minutes. The cakes should be browned on both sides when the cakes are done.  Let them cool for a few minutes and enjoy either warm, room temperature or cold.  They will keep for a couple days in the fridge.
healthy zucchini cakes

More zucchini recipes you’ll love:

healthy zucchini cakes

Healthy Zucchini Cakes

Let’s make zucchini the star in these healthy zucchini cakes! A little egg and cornmeal help them to stay together. Easily double this recipe if your garden zucchini is exploding with abundance. Great for an appetizer, or addition to any meal!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: healthy appetizer, zucchini
Servings: 5
Author: Heather

Ingredients

  • 1 egg
  • 2 cups grated zucchini (about 1 medium zucchini – leave the skin on)
  • 1/4 cup green onion, diced
  • 1/4 cup parmesan, grated
  • 2 tbsp cornmeal
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/8 tsp sea salt
  • 1/8 tsp pepper

Instructions

  • In a bowl add the egg and beat it until the yolk is mixed nicely with the egg white.  Add the remaining ingredients and stir until everything is combined evenly.
    grated zucchini
  • Heat a large skillet to medium heat and coat with avocado oil or coconut oil.  Using a 1/4 cup measuring cup pour the batter onto the pan.
  • Cook on the first side for about 4-5 minutes and flip.  Cook another 3-4 minutes. The cakes should be browned on both sides when the cakes are done.  Let them cool for a few minutes and enjoy either warm, room temperature or cold.  They will keep for a couple days in the fridge.
    healthy zucchini cakes

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

healthy zucchini cakes

If you try this recipe please leave a rating and comment below so others can see how they turn out for you!

XO

Heather

*Originally published in July2010. Updated July 2020.*

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4 comments

Megan (The Runner's Kitchen) July 28, 2010 - 8:58 am

Yum! Your zucchini cakes look good. That green veg is so abundant this time of year 🙂

p.s. you won my Stonyfield Farm give-away, email me your mailing address!

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Naomi(oneFF) July 29, 2010 - 10:41 am

,mmmm DELICIOUS and so easy to make 🙂

Reply
Simple Tangy Tzatziki Sauce « Get Healthy With Heather August 29, 2010 - 11:02 am

[…] always been a fan of this refreshing and tangy dip and it went perfectly with my zucchini cakes Friday night.  You can easily make this a few hours ahead and leave it covered in the fridge […]

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35+ Healthy Zucchini Recipes – Fit Mama Real Food July 17, 2020 - 5:55 am

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