These Cheesy Zucchini Garlic Skillet Cakes are savory, golden-brown, and incredibly flavorful. They make a light yet satisfying meal or snack—crispy on the outside, soft and cheesy on the inside. Made with fresh zucchini, eggs, garlic, and green onions, these skillet cakes are simple to prepare and packed with vegetables, making them a perfect choice for anyone looking for a healthy dish that doesn’t sacrifice flavor. Whether you enjoy them for lunch, dinner, or even brunch, they’re a delicious way to use up extra zucchini and add more greens to your plate.
Preparation time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes
Yield: 6–8 small cakes
Cuisine: Vegetarian / Mediterranean-inspired
Ingredients
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1–2 medium zucchinis (about 250–300g), grated
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Salt and pepper to taste
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70 grams (2.5 oz) shredded cheese (cheddar, mozzarella, or a blend)
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2–3 green onions, finely chopped
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2 garlic cloves, minced
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2 chicken eggs
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1 tablespoon all-purpose flour (or gluten-free alternative)
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Olive oil, for frying
Step-by-Step Cooking Directions
Grate the zucchini
Start by washing and drying the zucchini. Use a coarse grater to shred it into a large mixing bowl. If your zucchini is very moist, sprinkle lightly with salt and let sit for 5 minutes. Then squeeze out excess liquid using a clean towel or your hands. This prevents soggy cakes and helps them hold their shape.
Mix the ingredients
To the grated zucchini, add salt and pepper to taste. Stir in the shredded cheese, chopped green onions, and minced garlic. Crack in the eggs and sprinkle the flour over the top. Mix everything together thoroughly until a sticky, spoonable batter forms.
Heat the skillet
Place a non-stick skillet or cast-iron pan over low to medium heat. Drizzle in a little olive oil and swirl to coat the bottom of the pan evenly.
Cook the cakes
Scoop a generous tablespoon of the mixture into the pan for each cake. Flatten slightly with the back of your spoon to form a patty shape. Cover the skillet with a lid and let cook for 4–5 minutes on the first side, or until golden brown.
Flip carefully using a spatula, then cover and cook for another 4–5 minutes until cooked through and browned on the other side. Repeat with remaining batter, adding more oil as needed.
Serve warm
Serve your zucchini cakes warm from the skillet, optionally topped with a dollop of sour cream, Greek yogurt, or a sprinkle of fresh herbs.
Nutritional Information (per cake – based on 8 cakes)
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Calories: 90
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Protein: 5g
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Carbohydrates: 4g
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Fat: 6g
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Fiber: 1g
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Sugar: 1g
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Sodium: 140mg
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Calcium: 8% DV
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Vitamin A: 10% DV
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Vitamin C: 15% DV
The Origins and Popularity of the Recipe
Zucchini fritters or pancakes have roots in Mediterranean and Middle Eastern cuisines, where grated vegetables are mixed with herbs, cheese, and eggs to form pan-fried cakes. They’ve become increasingly popular worldwide as a healthy and vegetarian-friendly dish that makes the most of seasonal produce. Thanks to their minimal ingredients, quick preparation, and adaptable flavor, zucchini skillet cakes are now a staple in home kitchens from Europe to the Americas.
Reasons Why You’ll Love the Recipe
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Quick and easy – ready in under 30 minutes
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Kid-friendly and veggie-packed – a great way to sneak in vegetables
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Light but satisfying – ideal for warm weather or meatless meals
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Pantry-friendly – uses simple, everyday ingredients
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Delicious warm or cold – perfect for lunchboxes or meal prep
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Naturally vegetarian and easily made gluten-free
Health Benefits
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Zucchini is high in fiber, water content, and vitamins A and C
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Eggs provide complete protein and healthy fats
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Cheese offers calcium and helps make the cakes filling
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Garlic and onions add antioxidants and immune-boosting properties
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Olive oil provides heart-healthy fats
Together, these ingredients support healthy digestion, muscle recovery, and energy without weighing you down.
Serving Suggestions
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As a side dish – alongside grilled chicken, fish, or roasted vegetables
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With dips – like tzatziki, hummus, or spicy yogurt sauce
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Stacked with avocado and tomato – for a fresh, brunch-style plate
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In pita bread – with greens and a drizzle of tahini or lemon sauce
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As a light meal – paired with a soup or a crisp green salad
Cooking Tips
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Squeeze the zucchini well – removing excess moisture ensures crispier cakes
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Don’t overcrowd the pan – it helps cook evenly and prevents steaming
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Cook low and slow – so they cook through without burning
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Add more flour if needed – if the batter seems too loose to shape
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Use a lid while frying – traps heat and helps the cakes cook inside faster
Variations to Try
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Add fresh herbs – like parsley, basil, or dill for extra flavor
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Use feta or parmesan – for a more robust cheesy taste
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Include grated carrot or sweet potato – for color and nutrients
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Spice it up – with chili flakes, cumin, or smoked paprika
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Go gluten-free – with oat flour, rice flour, or almond flour
Conclusion
These Cheesy Zucchini Garlic Skillet Cakes are the kind of recipe you’ll turn to again and again. They’re quick, customizable, and a fantastic way to enjoy fresh vegetables in a fun and flavorful format. Whether you serve them as a snack, side dish, or light meal, these golden, pan-fried patties are satisfying and delicious in every bite. Plus, they reheat well and make a great addition to your weekly meal prep. Zucchini never looked (or tasted) so good!
FAQ
1. Can I make these ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for best texture.
2. Can I freeze zucchini cakes?
Yes. Freeze them after cooking. Reheat from frozen in a skillet or oven until hot and crispy.
3. What kind of cheese works best?
Cheddar, mozzarella, or a mix of both. You can also try parmesan or feta for different flavors.
4. Can I make these gluten-free?
Absolutely. Use oat flour, rice flour, or a 1:1 gluten-free blend.
5. Do I need to peel the zucchini?
No. The peel is edible and adds color and nutrients.
6. Can I bake them instead of frying?
Yes! Place spoonfuls on a lined baking sheet and bake at 375°F (190°C) for 15–18 minutes, flipping halfway.
7. Why are my cakes too wet or soggy?
Make sure to squeeze out all the excess water from the zucchini. You can also add a bit more flour to firm up the mixture.
8. Can I use a food processor to grate the zucchini?
Yes. It saves time and gives an even texture. Just don’t puree it.
9. What other vegetables can I add?
Try shredded carrots, cooked spinach (squeezed dry), or grated sweet potato.
10. Are these suitable for kids?
Definitely! They’re soft, mild, and easy to hold, making them a great finger food.