Baked Zucchini Veggie Cakes

Name: Baked Zucchini Veggie Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium zucchini, grated; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh herbs (like parsley and dill); 2 eggs, beaten; 1 clove garlic, minced; Salt and pepper to taste; Olive oil for greasing the baking sheet

Highlighted under: Baking & Desserts

I absolutely love making Baked Zucchini Veggie Cakes whenever I crave a delicious and healthy meal. The combination of grated zucchini, fresh herbs, and a touch of cheese brings so much flavor and moisture to each bite. These little cakes are perfect as an appetizer or a light main dish. With only a handful of ingredients and simple steps, we can create a dish that’s packed with nutrients and incredibly satisfying. Trust me, once you try these, they’ll become a regular on your dinner table!

Created by

Imogen Price

Last updated on 2026-01-18T01:52:14.223Z

When experimenting in the kitchen, I often seek out nutritious options that don’t compromise on flavor. My adventure with these Baked Zucchini Veggie Cakes started with an abundance of zucchini from my garden. I discovered that by squeezing out excess moisture from the zucchini, I could achieve the perfect texture in the cakes, preventing them from becoming too soggy.

After several attempts, I've also learned that adding a blend of herbs like dill and parsley gives them an exceptionally fresh taste. A quick bake in the oven creates a delightful golden crust while keeping the insides tender and moist—a true delight for the taste buds!

        Why You Will Love This Recipe
        Scrumptious blend of flavors and textures.
Healthy and nutritious without sacrificing taste.
Perfect as a snack or paired with a salad for a full meal.

      

Understanding Zucchini in This Recipe

Zucchini is the star ingredient in these veggie cakes, and its moisture content plays a crucial role in the texture. When grated, zucchini releases water that can make the cakes soggy if not removed. By squeezing the grated zucchini in a kitchen towel, we eliminate excess moisture for a firmer consistency. This step not only improves the overall structure of the cakes but also allows the other flavors to shine through without being diluted by excess water.

Zucchini adds a mild, slightly sweet flavor to the cakes, but it also serves as a vehicle for the herbs and cheese. When combined with parmesan, it creates a savory profile that goes well with the fresh herbs. Make sure to choose firm, fresh zucchinis, as they will yield better results and improve the final texture of your veggie cakes.

Perfecting the Texture and Flavor

The combination of breadcrumbs and eggs acts like a binder in this recipe. Breadcrumbs provide structure while also adding a slight crunch to the outside of each cake once baked. If you're looking for a gluten-free option, almond flour or gluten-free breadcrumbs can be great substitutes without compromising the flavor or texture. Just be sure to adjust the amount slightly, as different binders absorb moisture differently.

Adding garlic to the mixture enriches the flavor profile of the cakes. If you prefer a milder taste, consider using roasted garlic instead. Its sweetness will enhance the overall flavor without overpowering the delicate taste of zucchini. On the other hand, feel free to get creative with spices! A dash of smoked paprika or a pinch of chili flakes can add an exciting twist to the flavor.

Serving Suggestions and Storage Tips

These Baked Zucchini Veggie Cakes are incredibly versatile. You can serve them as an appetizer, a side dish, or as part of a light salad. A refreshing yogurt or tzatziki sauce can complement these cakes beautifully, enhancing their flavor profile without overshadowing the freshness of the zucchini. Pair them with a salad topped with lemon vinaigrette for a wholesome meal.

If you have leftovers, store the baked cakes in an airtight container in the refrigerator for up to three days. They also freeze well; just make sure to cool them completely before transferring them to a freezer-safe bag. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through and crispy again.

Ingredients

Gather the following ingredients to whip up these delightful veggie cakes:

Ingredients

2 medium zucchini, grated
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh herbs (like parsley and dill)
2 eggs, beaten
1 clove garlic, minced
Salt and pepper to taste
Olive oil for greasing the baking sheet

Make sure to have everything prepped before you start mixing!

Instructions

Follow these easy steps to create your baked zucchini veggie cakes:

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible.

Mix the Ingredients

In a bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, chopped herbs, beaten eggs, garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Form the Cakes

Using your hands, shape the mixture into small patties and place them on a greased baking sheet.

Bake

Bake in the preheated oven for 20 minutes, or until golden brown, flipping halfway through for even cooking.

Allow them to cool slightly before serving. Enjoy your delicious veggie cakes!

Pro Tips

For added flavor, try mixing in your favorite cheese or spices to customize the cakes. They also freeze well, so make a double batch for a quick meal later!

Tips for a Successful Bake

For optimal baking results, ensure your baking sheet is well-greased to prevent the veggie cakes from sticking. I recommend using olive oil, as it adds a subtle flavor that complements the zucchini. If you prefer a little crunch, you can also sprinkle some extra breadcrumbs on top before baking for an additional crispy layer.

Remember to flip the cakes halfway through the baking time. This not only ensures even cooking but also promotes that desirable golden brown color on both sides. A good visual cue is to look for golden edges and a firm center; these indicators mean your cakes are ready to be taken out of the oven.

Exploring Variations

You can easily customize these veggie cakes by incorporating other vegetables. Carrots, bell peppers, or even corn can add vibrant color and extra flavor. Just make sure to adjust the moisture content by modifying the squeezing step or the amount of breadcrumbs accordingly to maintain the right texture.

For a more decadent treat, experiment with cheese variants. While Parmesan is traditional, substituting with feta can provide a tangy flavor that complements the herbs and zucchini nicely. Mixing in some shredded mozzarella before baking can also create a gooey, cheese-filled center that pairs perfectly with the crispy exterior.

Questions About Recipes

→ Can I use frozen zucchini for this recipe?

While fresh zucchini is recommended for the best texture, you can use frozen zucchini if you thaw and thoroughly drain it first.

→ How do I make these gluten-free?

Simply substitute regular breadcrumbs with gluten-free breadcrumbs and ensure all other ingredients are gluten-free.

→ Can I add other vegetables to the mixture?

Absolutely! Grated carrots or bell peppers work wonderfully and can add extra nutrition and flavor.

→ What dipping sauces pair well with these veggie cakes?

A tangy yogurt sauce, garlic aioli, or even a simple marinara sauce make delightful pairings!