Zucchini Skillet Cakes Recipes

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ZUCCHINI CAKES WITH HERB SOUR CREAM



Zucchini Cakes with Herb Sour Cream image

"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

Steps:

  • Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
  • Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
  • In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

SKILLET ZUCCHINI



Skillet Zucchini image

A one-skillet dish that makes a wonderful side or meal in itself.

Provided by MRS. SHOCKLEY

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 8

Number Of Ingredients 11

¼ cup butter
6 medium zucchini, sliced
1 large onion, sliced
2 large tomatoes, cut into chunks
4 slices cooked bacon
salt and pepper to taste
¼ cup water
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded Cheddar cheese
½ grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 18.7 g, Cholesterol 49.3 mg, Fat 18.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 9.5 g, Sodium 780.9 mg, Sugar 5.5 g

ZUCCHINI CAKES



Zucchini Cakes image

If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 patties.

Number Of Ingredients 9

2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil

Steps:

  • In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 567mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI SKILLET CAKES



Zucchini Skillet Cakes image

These is a quick, light side dish that is great for using up extra zucchini from the garden. If used as a vegetarian main dish it is great served with a salad or a rice pilaf.

Provided by TasteTester

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups grated zucchini (about 2 pounds or 6 medium squash)
sea salt & freshly ground black pepper
2 eggs, beaten or 1/2 cup pureed tofu
3 tablespoons snipped chives
1 garlic clove, minced or pounded in a mortar
1/2 cup chopped fresh parsley
2 tablespoons chopped marjoram or 1 1/2 teaspoons dried marjoram
1 lemon, zest of
1 cup dried breadcrumbs
1/2 cup pine nuts, lightly toasted in a dry skillet
2 tablespoons capers, rinsed and coarsely chopped
olive oil, for frying
sliced cherry tomatoes, if desired (optional) or grape tomatoes, for topping if desired (optional)

Steps:

  • Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can.
  • Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly.
  • Put a very thin layer of olive oil into a skillet. (I use two skillets so I cook them faster.) When hot, add the batter in 1/2 cup measures. Spread the batter out a bit and cook over medium heat until golden. You can also make smaller individual cakes using less batter for each skillet cake. When one side is golden, turn and cook the second side. Serve right away or keep warm in the oven until all are done.
  • Top with halved cherry or grape tomatoes, if desired.

ZUCCHINI CAKES



Zucchini Cakes image

Provided by Sandra Lee

Time 28m

Yield 4 serving

Number Of Ingredients 13

4 zucchini
1 cup Baking Mix, recipe follows
1/2 medium onion, diced small
2 eggs
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons freshly chopped parsley leaves
6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
3/4 cup shortening

Steps:

  • Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
  • In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
  • Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
  • In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
  • In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

ZUCCHINI AND PARMESAN SKILLET CAKE



Zucchini and Parmesan Skillet Cake image

Categories     Cake     Cheese     Dairy     Herb     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Parmesan     Basil     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 5

1 lb medium zucchini
2 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons chopped fresh basil
1/2 cup grated parmesan

Steps:

  • Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.
  • Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
  • Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
  • Slide cake onto a platter.

ZUCCHINI CAKES



Zucchini Cakes image

These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.

Provided by Tara Parker-Pope

Categories     appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
  • Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
  • Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
  • Grate the onion into the bowl using the large holes of the box grater.
  • Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
  • Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
  • Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams

EASY ZUCCHINI CAKES



Easy Zucchini Cakes image

Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.

Provided by Renee

Categories     Fried Zucchini

Time 1h10m

Yield 4

Number Of Ingredients 8

2 cups shredded zucchini, squeezed dry
1 ¼ cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons seafood seasoning (such as Old Bay®)
2 tablespoons vegetable oil, or as needed

Steps:

  • Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
  • Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
  • Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g

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