Zucchini Cakes

By Snejana Andreeva

on May 24, 2021, Updated Jun 29, 2024

5 from 3 reviews
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These delicious breaded Zucchini Cakes are a 💭 dream. Incredibly easy to make, and one of my mom’s best recipes. They are super creamy on the inside from the ricotta and crispy on the outside from the breadcrumbs. Perfectly paired with a simple green 🥗 side salad and some tzatziki sauce, I promise you won’t be able to get enough.

Table of Contents

A stack of golden-brown zucchini cakes garnished with parsley, with one fritter showing its tender, moist inside. More fritters and a bowl of creamy dip are visible in the background on a white surface.

Why You’ll Love Zucchini Cakes

These Zucchini Cakes are a great way to use up your bumper crop of summer zucchini. By grating them and squeezing out the excess 💧 water, you’ll make sure that they’re not dense, but really fluffy. Adding in the creamy ricotta also helps make a super tender fritter. After a quick fry, the exterior is so crisp and crunchy, simply irresistible. I love these dipped into a simple 🍅 marinara sauce or tzatziki, but they’re also great with an extra sprinkle of parm.

How to Prepare Zucchini Cakes

🥚 To a bowl, add the ricotta and egg and give it a mix.

🥣 Use a cheese grater to grate the pecorino and then add to the bowl.

🥒 Now use a box grater to grate the zucchini.

Ingredients arranged on a marble surface: two zucchinis, three eggs, breadcrumbs in a bowl, salt in a small bowl, ricotta cheese in a bowl, grated Parmesan in a bowl, and a bowl of olive oil.
A glass bowl with ricotta cheese and a cracked egg on a marble countertop. Nearby, a small glass bowl contains olive oil, and a zucchini is partly visible.
A wooden cutting board holds a pile of shredded zucchini. A whole zucchini is placed beside the board, along with two brown eggs on a white marble surface.

💧 Then use a clean dish towel or cheesecloth to wring out all the excess water. Then add the zucchini to the bowl.

🔪 Use a sharp knife to finely chop fresh dill and then add to the mixing bowl as well.

🧂 Now, add the salt and breadcrumbs to the bowl and then mix everything together well.

A bowl lined with a white cloth holds grated zucchini on a marble countertop. A whole zucchini and two eggs are positioned nearby.
A pile of shredded zucchini rests on a white cloth, surrounded by a whole zucchini and two brown eggs on a marble countertop.
A bowl with grated zucchini, breadcrumbs, parmesan cheese, and chopped herbs on a marble surface. A whole zucchini and a small bowl of olive oil are next to it.

🧑‍🍳 Next, form the mixture into even-size flat patties.

🥄 Set up the breading station: whisk the eggs in one shallow bowl and pour the breadcrumbs to a second shallow bowl. Line a plate in paper towels and place near the stove.

A white plate with six uncooked, round patties made of grated zucchini and breadcrumbs. The patties have a speckled texture with visible green bits of zucchini throughout.
A plate holds a mixture of minced meat and herbs in a pool of beaten egg. The egg yolk and whites are mixed, creating a yellow liquid around the meat, which appears partially formed into a patty.
A ball of uncooked dough, possibly containing herbs, is partially coated in a layer of breadcrumbs on a white plate atop a marble surface.

🫒 Add just enough oil to cover the bottom of a skillet, and warm over medium-high heat.

🥣 Dip each zucchini patty into the egg mixture, then lightly coat in breadcrumbs.

⏲️ Fry the patties for 1 to 2 minutes on each side, or until golden brown.

😋 Transfer the cooked patties to a paper towel-lined plate and enjoy.

Four breaded zucchini slices are frying in a stainless steel pan with oil. A plate with more breaded slices is visible in the background.
Four golden-brown zucchini fritters are frying in a stainless steel pan. A zucchini is nearby, and a plate with breadcrumbs and uncooked fritters is in the background on a white marble surface.
Top view of breaded and fried patties on parchment paper. One patty is broken in half, revealing a creamy filling with herbs. Other patties are whole and garnished with chopped parsley, adding a fresh green touch.

Nonna’s Tip 💧

After grating the zucchini on a box grater, transfer to a clean kitchen towel or piece of cheesecloth and squeeze to remove all the excess water. That will ensure you get a really fluffy Zucchini Cake.

Golden-brown, zucchini cakes are stacked on parchment paper with fresh basil leaves. A small bowl of dipping sauce is nearby, and more patties are displayed on a plate in the background. A zucchini is partially visible.

Variations and Substitutions for Zucchini Cakes

  1. You can easily make this recipe gluten-free by using gluten-free breadcrumbs or almond flour. 
  2. The customizing options are endless here: instead of parm or pecorino, you can use any low-moisture 🧀 cheese, such as grated Manchego, gruyere, or low moisture mozzarella. 
  3. If you don’t care for dill, you can use 🌿 fresh basil or parsley instead.

Similar Recipes

Best Served With

  • These Zucchini Cakes are excellent dipped into my homemade tzatziki or even in a simple 🍅 marinara sauce.
  • Serve this as a side dish to a simple 🥗 green salad or my amazing Italian Chopped Salad.

Common Questions

can I bake these zucchini cakes instead of frying them?

Yes, you can bake them, but they may not be as crisp. Preheat the oven to 400°F (200°C), place the patties on a parchment paper-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.

can I make these gluten-free?

Yes, feel free to use gluten-free breadcrumbs or even almond flour in this recipe.

how can I avoid a dense zucchini cake?

After grating the zucchini on a box grater, transfer to a clean kitchen towel or piece of cheesecloth and squeeze to remove all the excess water. That will ensure you get a really fluffy zucchini cake.

Can I prepare the mixture in advance?

Yes, you can prepare the mixture and form the patties ahead of time. Store them in the refrigerator for up to a day before breading and frying.

can I make these zucchini cakes dairy-free?

I haven’t tried this, but if you have a dairy-free ricotta alternative you like, absolutely give it a try and let me know in the comments how they turned out.

5 from 3 reviews

Zucchini Cakes

A stack of golden-brown breaded patties, some showing a creamy inside with herbs. A partially eaten patty is on top, revealing a soft filling. Fresh green leaves are scattered around on a white surface.
Pan-fried zucchini cakes stay tender and creamy on the inside, thanks to ricotta and zucchini, and crisp on the outside from a breadcrumb coating.
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Makes: 9 patties
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
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Equipment

Ingredients

Filling

  • 1.25 cups ricotta , 1 cup + 1/4 cup
  • 1 large egg
  • 1 cup grated pecorino romano, or parmigiano reggiano
  • pinch salt
  • 2 zucchini, grated and squeezed of excess moisture
  • 1 cup Italian breadcrumbs
  • ¼ cup dill, chopped, optional

Breading

  • 2 eggs
  • 1 cup Italian breadcrumbs
  • avocado oil or any neutral oil for frying

Instructions

  • In a bowl, add the ricotta and egg and give it a mix. Add the grated pecorino, salt, zucchini, breadcrumbs, and dill, if using, and using a rubber spatula or clean hands, mix well.
  • Form the mixture into even-size flat patties. You should have 9 patties.
  • Set up the breading station: whisk the eggs in a shallow bowl and add the breadcrumbs to another shallow bow. Line a plate in paper towels and place near the stove.
  • Add just enough oil to cover the bottom of a skillet, and warm over medium-high heat. While the skillet is heating, dip each zucchini patty into the egg mixture, then lightly coat in breadcrumbs.
  • Fry the patties for 1 to 2 minutes on each side, or until golden brown. Transfer the cooked patties to a paper towel-lined plate and enjoy.

My Notes

Add your personal notes here!

Nutrition

Nutrition Facts
Zucchini Cakes
Serving Size
 
1 patty
Amount per Serving
Calories
235
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
86
mg
29
%
Sodium
 
545
mg
24
%
Potassium
 
252
mg
7
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
522
IU
10
%
Vitamin C
 
10
mg
12
%
Calcium
 
256
mg
26
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 3 votes (1 rating without comment)

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12 Comments

  1. 5 stars
    I’ve made these multiple times and they’re excellent. A very good crowd pleaser just was wondering could you do this with spinach as well?

    Reply

    1. I’m so happy you enjoy them! I haven’t tried making them with spinach. If you decide to experiment, let me know how it turns out! ❤️

      Reply

  3. I was excited to try these for a vegetarian appetizer. They definitely have potential. Be careful how much zucchini you use. 2 medium turned out to be a bit much. 222 grams=8oz=1 cup, so 200 grams is slightly less than 1 cup. I used a full cup and it was fine, but two medium gave me about 2 cups grated. Also I used my cast iron and it was a job making sure they cooked through (for the raw egg) but didn’t get too browned. I think I’ll try deep frying or air frying next time to get that attractive golden color and cooked through. The frying took away the dill flavor… think I’ll put the dill in a dipping sauce instead. Good first run though!!

    Reply

  6. I was all excited when I read the title, “BAKED”. Then I read the recipe; “FRY”??? So disappointed!! My family has made fried zucchini fritters for years. I was so hoping for an alterative. Can you help or explain?

    Reply

    1. Hi Lynn,
      This is a very old recipe and a typo which I will adjust asap. So sorry and thanks for letting me know. I have incredible zucchini fritters from this year that can be baked or fried.

      Reply