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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!
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.
Ingredients needed
- egg
- zucchini
- green onion
- parmesan
- cornmeal
- garlic granules
- onion powder
- paprika
- sea salt
- pepper
How to make healthy zucchini cakes
- 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.
- 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.
More zucchini recipes you’ll love:
- Almond butter zucchini muffins
- Banana zucchini buckwheat pancakes
- Zucchini banana walnut flour bread
- Zucchini bread baked oatmeal
Healthy Zucchini Cakes
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.
- 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.
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!
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.*
,mmmm DELICIOUS and so easy to make 🙂
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!