Monday, October 28, 2013

Tasty Tuesday: Baked Zucchini Cakes

Hello all! I wanted to share with you this Tasty Thursday recipe post. I am always in search of new side dishes that will get my sweet Hubby to eat more vegetables. I recently stumbled across this recipe from Skinny Taste and decided to give it a go. I did not have a mini muffin tin, so I doubled the recipe and used a regular sized tin (if you do have a mini muffin tin, then you can cut my recipe in half). I have to say, they turned out pretty delicious. Crispy on top but almost like a potato pancake in the center, without the fat of frying! The egg and cheese in them make them even great for breakfast. I hope you enjoy these yummy zucchini cakes!

Baked Zucchini And Cheddar Cakes


  • 2 large or 4 small zucchini, grated
  • 2 large eggs
  • 1/2 medium yellow onion, grated
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray 



Preheat oven to 400°.  Spray a  muffin tin with cooking spray. Grate the zucchini into a strainer and wring out all excess water with a clean dish towel. This step is very important to achieve the desired crispiness on the outside. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Evenly distribute to the muffin tin pressing down to pack ingredients firmly. Bake for 16-18 minutes, or until the tops are golden. Use a  knife or small rubber spatula around the edges of each cake to remove them from the muffin tin. Eat and enjoy!!


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