Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

simple zucchini cakes

Summer is coming to a close and I am doing my best to enjoy every last bite of its amazing produce. Yesterday I made a zucchini bread and ended up having a bit of leftover grated zucchini so today I turned it into these little zucchini cakes for lunch. This basic recipe is delicious on its own, but it can be modified in a variety of different ways by adding in any of the following: finely minced red onion, fresh basil, parsley or dill. You could also substitute feta cheese for the Parmigiano-Reggiano as well. I prefer to leave the skin of the zucchini on so that I get a nice contrast of color and to use the large holes of a box grater so that it keeps the pieces of the zucchini large enough to see them. For quick entertaining, simple increase the recipe and make slightly smaller cakes, and place a dollop of the lemon yogurt sauce over the top of each one and garnish with fresh herbs.

3/4 cup grated zucchini
2 tablespoons flour
2 tablespoons plain breadcrumbs

2 tablespoons grated Parmigiano-Reggiano, plus extra for garnish
1 egg, beaten
Salt, to taste

Freshly ground black pepper

1 tablespoon extra virgin olive oil
2 tablespoons plain Greek-style yogurt
Juice from 1/4 lemon

1. Squeeze out any water you can from grated zucchini and discard. Place zucchini in a medium bowl along with flour, breadcrumbs and Parmigiano-Reggiano. Toss to combine. Add 1/2 egg (discard remaining egg or save for a later use) and toss again to combine (mixture should be a little wet). Season with salt and pepper.
2. Heat olive oil in a medium sauté pan over medium heat. Divide batter into two round cakes. When pan is hot, add cakes to pan. Cook until lightly golden brown on one side, about 3-4 minutes. Flip and cook on other side until browned, another 2-3 minutes. Transfer cakes to a paper towel-lined plate and set aside.
3. In a small bowl, combine yogurt and lemon juice and season with salt and pepper.
4. Transfer cakes to a serving plate and serve with a dollop of yogurt sauce and additional Parmigiano-Reggiano sprinkled over top of cakes.

Serves 1.


click here for my must have list of equipment
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us


Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

South Coast Today

Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.