This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 55 mins

Zucchini Cakes

Read Reviews (55)

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

Ingredients Edit and Save

Watch video tips and tricks

Pasta with Scallops, Zucchini, and Tomatoes

Balsamic Grilled Zucchini

Zucchini Risotto

Zucchini Bread IV

Chocolate Zucchini Cake III

Chocolate Zucchini Bread I

Cream Cheesy Zucchini

Mom's Zucchini Bread

Carrot Zucchini Vegetable Casserole

All about Eggs

Original recipe makes 6 to 8 servings Change Servings

2 cups shredded zucchini
1 cup Italian seasoned bread crumbs
1 egg

1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 tablespoon Old Bay Seasoning TM

Check All Add to Shopping List

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

ADVERTISE WITH US

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)

—cheepchick

See full review »

Most Helpful Critical Review

Aug 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. ;)

—THEPITCLUB

See full review »

62 Ratings

See other versions of this recipe!

Nov 27, 2006

5 stars after second batch made with 1/2 teaspoon Old Bay. 1 tablespoon of Old Bay made the dish very salty.

—Food Fan

See full review »

Jun 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!

—Shannon Fisk

See full review »

Aug 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.

—JAN REMLING

See full review »

Sep 08, 2003

Excellent! I was worried that my hubby would not like it cause he hates zucchini,but he absolutely LOVED this.

—KECIA123

See full review »

Aug 01, 2003

I couldn't find Old Bay seasoning and used other, similar seasoning instead. Perhaps this is why the cakes came out VERY salty. Otherwise, would have been good.

—DMANKELL

See full review »

Jul 11, 2011

Pretty good!! I followed directions and baked them in toaster oven. But I think they would be even better fried, altho less healthy. Served w/ fat free sour cream. Good recipe.

—Plasticine

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Zucchini Cakes

Connie's Zucchini "Crab" Cakes

Zucchini Linguine

Zucchini Souffle

Puffed-Up Zucchini

Spicy Mexican Style Zucchini Casserole

Zucchini with Chickpea and Mushroom Stuffing

Zucchini Bake

Zucchini and Rice Casserole

Stuffed Zucchini I

ADVERTISE WITH US

Nutrition

Calories
95 kcal
5%

Carbohydrates
13 g
4%

Cholesterol
31 mg
10%

Fat
3.3 g
5%

Fiber
1.4 g
5%

Protein
3.7 g
7%

Sodium
702 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Cakes

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 95
** Calories from Fat: 30

% Daily Value *
** Total Fat 3.3g 5 %
** Saturated Fat 0.5g 2 %
** Cholesterol 31mg 10 %
** Sodium 702mg 28 %
** Potassium 103mg 3 %
** Total Carbohydrates 13g 4 %
** Dietary Fiber 1.4g 5 %
** Protein 3.7g 7 %
** Sugars 1.2g
** Vitamin A 3 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 11 %
** Thiamin < 1 %
** Niacin 3 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.