Looking for a delicious way to enjoy zucchini? These Crispy Garlic Zucchini Cakes are savory, flavorful bites made with shredded zucchini, Parmesan cheese, garlic, and fresh herbs. Perfect for parties, snacks, or a creative side dish, they pair wonderfully with marinara sauce or your favorite dip!
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and quick preparation.
- Crowd Favorite: Loved by kids, adults, and even picky eaters.
- Healthy and Light: Baked, not fried, for a guilt-free treat.
- Versatile: Customizable with your favorite herbs and spices.
- Dippable Delight: Perfect with marinara, garlic aioli, or ranch.
Ingredients
- 1 cup shredded zucchini, drained well
- 1 clove garlic, finely grated
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh chives, chopped (or 1 tbsp dried)
- 1 tbsp fresh parsley, chopped (or 1/2 tsp dried)
- 1 tsp fresh basil, chopped (or 1/2 tsp dried)
- 1 tsp fresh oregano, chopped (or 1/2 tsp dried)
- Pinch of salt and pepper
- Marinara sauce for dipping
How to Make Crispy Garlic Zucchini Cakes
Step 1: Grate and Drain the Zucchini
Shred the zucchini using a box grater, then wrap it in a clean kitchen towel. Squeeze out as much moisture as possible to ensure your cakes stay crisp.
Step 2: Mix the Ingredients
Combine the zucchini, garlic, breadcrumbs, Parmesan, egg, herbs, salt, and pepper in a mixing bowl. Mix until well combined and the mixture holds together when pressed.
Step 3: Shape the Cakes
Scoop a tablespoon of the mixture, roll it into a ball, and flatten slightly into a small patty. Place on a parchment-lined or lightly greased baking sheet.
Step 4: Bake to Perfection
Preheat the oven to 400°F (200°C) and bake for 15–18 minutes, flipping halfway through, until the cakes are golden brown and crispy.
Step 5: Serve and Enjoy
Serve warm with a side of marinara sauce or your preferred dip. These bites are perfect for snacking, appetizers, or as a side dish.
Tips for Success
- Draining Zucchini: Removing excess water is crucial for crispy cakes. Don’t skip this step!
- Customizing Flavors: Swap herbs or add spices like red pepper flakes or smoked paprika.
- Frying Option: For an extra crispy texture, pan-fry the cakes in a shallow layer of olive oil.
Storage and Reheating
- Refrigerator: Store leftover cakes in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results.
- Freezer: Freeze uncooked cakes on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cook time.
Pairing Ideas
- Soups: Serve alongside tomato basil soup or creamy potato soup.
- Salads: A crisp garden salad with vinaigrette is a perfect complement.
- Pasta: Pair with spaghetti for an Italian-inspired meal.
- Drinks: A crisp white wine or sparkling water with lemon pairs beautifully.
FAQs
Can I prepare these ahead of time?
Yes, you can prepare the mixture and shape the cakes a day in advance. Store them covered in the refrigerator until ready to bake.
Do I need to peel the zucchini?
No, the peel adds a nice texture and extra nutrients, so leave it on.
Can I fry instead of baking?
Absolutely! Shallow fry the cakes in olive oil until golden brown for an even crispier result.
These Crispy Garlic Zucchini Cakes are a delightful way to make the most of your zucchini harvest. Whether you’re hosting a party, looking for a quick snack, or sneaking more veggies into your meals, this recipe is sure to please. Try them out and share your favorite dipping sauce in the comments!