These tasty little zucchini cakes are packed with feta cheese and red onion. They’re the perfect savory dish to celebrate the start of summer and this popular summer squash.
I’ve never met a zucchini recipe that I didn’t love from Zucchini Noodle Alfredo to Zucchini Bruschetta. But, I’m particularly partial to combining it with feta cheese and red onion, like we did for Zucchini Egg Muffins.
This recipe has been in the works for weeks. But, every time I make these tasty little zucchini cakes, they’re gone before I’ve got the picture.
I hope this one captures their essence and the scene at a recent photo shoot. Imagine a plate of savory little cakes you can pick up with your hands.
These cakes are chock full of zucchini shreds, diced red onion and crumbled feta cheese and a slight aroma of their savory goodness lingers in the air. Little (and big) hands are reaching for just a taste…eventually, you carry off a little plate to a quiet corner and enjoy!
Easy Zucchini Cakes Tips and Tricks
It’s all about the shreds! Use a grater to make coarse shreds. But, don’t stop there. Get rid of the wetness. Spread the shreds out on a towel, top with another towel and press out the excess liquid.
Secondly, handle the delicate zucchini cakes with care.
- Compress them tightly with your hands into small, slightly rounded balls. (When you drop them in the pan, they will flatten.) Small cakes are easier to work with. These are each about 1/4 cup of mixture that has been tightly compressed.
- Coat the bottom of the frying pan with a very thin layer of olive oil. If you use too much, the zucchini cakes will absorb the oil and become excessively soft and difficult to work with.
- Cook the zucchini cakes for about 2 minutes on each side. Try not to flip them too much. (Did I mention they are delicate?!) They will be browned on the outside. If they seem to be spreading too much, push the sides back in with the spatula.
- Remove cakes to a plate lined with paper towels (to absorb any excess oil.) They will firm up a bit as they cool. Ahem…if you actually do wait for about 5 minutes.
The final result is a little zucchini patty. It’s a savory appetizer. Put in on a bun and you’ve got a slider.
Or, scoot off to your private corner of the world and enjoy your very own plate of tasty zucchini cakes for lunch (or dinner!)
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- 2 cups shredded zucchini packed
- 1/4 cup red onion finely diced
- 1 cup crumbled feta cheese
- 1/2 cup panko bread crumbs whole wheat
- 2 eggs beaten
- 1 teaspoon olive oil
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Spread zucchini shreds out on a towel.
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Place a towel over the top of the shreds and press out excess water.
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Add zucchini, red onion, feta cheese and panko bread crumbs to a bowl and stir to combine.
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Stir in eggs.
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Compress about 1/4 cup of the zucchini mixture into a small patty.
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Spread a thin layer of olive oil in the bottom of a frying pan over medium heat.
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Add zucchini patties to pan and cook for about 2 minutes on each side. The patties are very delicate. Try to turn only once.
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Remove to a paper plate lined with paper towels and cool for about 5-7 minutes. Cakes will firm-up more as they cool.
Enjoy!
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love the feta in these
It’s been a long time since I’ve made these. Yours are really tempting me to cook them soon!! Yum!
These are similar to some zucchini latkes I make (minus the potatoes) – love these. I could easily eat all 14.
These look amazing! I am obsessed with anything zucchini or anything I can use my Spiralizer for! Yum! oh, and the feta cheese is a perfect addition to these!
I love zucchini cakes and these look so delicious!
Easy, nutritious and delicious…my kind of recipe! Thanks!
I love zucchini fritters…so nice in the summer! What a great idea to add feta to them:))
I’ve never made zucchini cakes. My husband’s grandma used to make them all the time. Yours look awesome!
OMgoodnness these zucchini feta ‘latkes’ as we call them look fabulous! Just mouthwatering!
I love how simple this recipe is!
Bookmarking to make– I love zucchini 🙂 It looks similar to my zucchini tots.
Great twist on a zucchini fritter! Thanks so much!!!
I’m always looking for new ways to use up my zucchini. This looks great!
These look fabulous! Such great tips on achieving the perfect zucchini cake! And pairing it with feta and red onion – Oh, yum!!
Oh my! These sound delicious!
It is officially summer now and these zucchini fritters are perfect! The feta and red onion really amp up the flavors :))
Recipe states”Move to paper plate lines with paper towels and continue cooking additional 5-15 min. Cook on paper plate???Huh?
Oh read again. . . .you meant COOL 5-7 min.
Hi! Thanks for your comment! Should be “cool” for 5 minutes!
MY GRANGMOTHER WOULD MAKE WHAT SHE CALLED ZUCCHIN PAN CAKE AND THAT WAS OUT 55 YEARS A GO AND WAS THEY EVER GOOD
The Zucchini cake looks pretty good and delicious, will try it. I hope it comes out good and taste good as it looks.
I hope you enjoy them!
I don’t understand the nutrional info! How many patties are a serving? I’m trying to log my food and these were delicious but I don’t know if I’m correctly logging these patties. Is it 179cal for one patty?
Again, these were fabulous and delicious!
Hi! I’m so glad you enjoyed them!!! We did not calculate it per cake because everyone seems to make them a different size. Take the total amount of cakes that you made and divide the total by 4. If the yield was 8 cakes, then 2 would be a serving. I hope that makes sense and sorry for any confusion!!!
These are delicious! I didn’t have red onion and so I substituted yellow onion. Still excellent. The flavor of the feta cheese really shines through.
I’m so glad you enjoyed them! They are great with green onion too!
Hi could these be done with chickpea flour or coconut or ground flaxseeds flour instead of panko bread crumbs?
Absolutely! I haven’t tried those, but have been experimenting with different fillers (so far, some low-carb crackers.) I’d love to know how they turn out.
I have made it today for our dinner, my husband and I really like it, the taste of the feta cheese with the Zucchini made a so delicious Cakes. Also the recipe is so easy to follow, and the cooking time is so fast…Thank you for sharing it Marjory!
I’m so glad you enjoyed it! Thanks so much for commenting…made my day!
Absolutely wonderful. I made these little goodies for lunch today! They were easy to put together and cook. I had all the ingredients on hand too. I’m always looking for quick and easy zucchini recipes and this fits the bill perfectly. Thank you for the recipe. This is a keeper.
I’m so glad you enjoyed it! Thanks for your comment!
These are delicious! Sub’d Vadalhia onions for red onion and added a little shredded red bell pepper. Will be making again soon!
I’m so glad you enjoyed them! 🙂
Such a great recipe. Thank you for sharing. I let them cook 4 min. per side on med. heat to get a nice brown crust. They taste very good. I bet you could substitute parmesan cheese and white onion too if you didn’t have the other ingredients.
Thanks for your comment! And, yes…Parmesan cheese and white onion would be delicious too…especially for Parm fans like me!
Thank you for this awesome recipe, I am grain/gluten free so will replace Panko with Chickpea Bread Crumbs, cannot wait to make them🙌😉
That should work perfectly!!! I hope you enjoy them!