Umami Recipes
Umami Recipes

Easy Zucchini Cakes

4 servings

servings

25 minutes

active time

1 hour 10 minutes

total time

Ingredients

2 cups shredded zucchini, squeezed dry

1 ¼ cups seasoned bread crumbs, divided

1 small onion, chopped

2 large eggs, beaten

1 tablespoon butter, melted

1 tablespoon chopped fresh parsley

2 teaspoons seafood seasoning (such as Old Bay®)

2 tablespoons vegetable oil, or as needed

Directions

Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.

Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.

Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

4 servings

servings

25 minutes

active time

1 hour 10 minutes

total time
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