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Squash and Zucchini Cakes Recipe

Squash and Zucchini Cakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (114)

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Average Rating:

Total Reviews: 114

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  • on July 27, 2012

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    Two small changes. I didn't add parmesan cheese because I forgot it (didn't need it, I don't think and I fried them in a smidgen of vegetable oil instead of butter. My husband and I both really enjoyed these and said we'd eat them again. I'm always looking for something different to do with veggies and this was great!

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  • on July 14, 2012

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    Loved it.

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  • on June 17, 2012

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    Just made this for the first time. I used my salad spinner to remove the excess water from the zucchini and squash but should have squeezed with a towel too. I realized I had too much water when making my small patties so I put them on parchment paper and threw them in the freezer and fried them from frozen. Whew. It worked. And my husband made a cross between a remoulade and tarter sauce for them and it was a fabulous addition. A little greasy so next time I'm going to try the light frying and then baking method I read in an earlier review with mozzarella and sauce. That sounds fabulous too! Really pleased with the flavor. It was a nice side dish to our Father's Day filets!

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  • on March 08, 2012

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    Served with breaded tillapia this completed a tasty meal. The biggest difficulty was dealing with the water produced by the zucchini and squash. Leave a little so your cakes don't come out dry.

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  • on March 07, 2012

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    Flavors were good except too salty. Patty's did not hold together, probably needed more egg. Rather disappointed in the overall outcome.

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  • on November 21, 2011

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    Loved them! Super easy to make and great flavor. My husband said this one is definitely a keeper!

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  • on August 03, 2011

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    I squeezed the water out with a kitchen towel and added 2 eggs instead of one along with Panko bread crumbs. I used spray and fried them slightly on each side. I then added some marinara to the bottom of a baking pan, and then layered the cooked pancakes, topped with shredded mozzarella, some prosciutto and more sauce. I baked it for 20 min. at 350 and it was out of this world!

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  • on July 17, 2011

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    Delicous! Even from someone who's not much of a vegatable fan. I read the reviews, put my squash in a strainer while I was shredding it, blotted it with a paper towel, put it in a zip lock with a hole in it and squeezed. Then, I put it in the fridge while i was getting everything else together. I still felt like it was very wet, but I didn't spend more than 20 minutes on it. I also used an extra egg because I was paranoid that they would fall apart. They turned out great! My husband said it tasted like veal parmasean.

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  • on June 21, 2011

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    Absolutely wonderful ,everyone loved them ,the only thing i would do different next time i make them is leave the 1/2 teaspoon of salt out ,but they are a must have :

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  • on June 20, 2011

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    Like everyone else (most I only changed using goat cheese and graded Parm. scallions instead of onion and abit more bread cumbs. Delicious. Will make over and over. I liked the idea of added crab as someone mentioned. will try next time.

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