Zucchini Cakes
Try these zucchini cakes on crackers topped with tartar sauce and additional Old Bay similar to how you would enjoy crab cakes. They are a great way to use up any extra zucchini from the garden. They can be served as a side dish or a main course.
Anyone who grew up in or near Maryland knows about Old Bay. To Marylanders, Old Bay goes with almost everything: french fries, steamed vegetable, and of course any and all seafood. If you haven’t experienced this delicious spice blend, it can be found in most grocery stores in the spice section. In this recipe, Old Bay adds some delicious flavor and makes these zucchini cakes taste a bit like a vegetarian version of crab cakes.
To get started:
1. Shred zucchini and onion and let sit 10-15 minutes. Squeeze out the moisture.
Shred 2 small zucchini or 1 large (I prefer it shredded finely) until you have roughly 2 cups (it does not have to be exact). If your zucchini have gotten really large in the garden, cut them in half and scoop out the seeds before shredding. Set the zucchini shreds aside to allow the liquid to leach out. Shred the onion and set aside. After 10-15 minutes, squeeze out the excess moisture from the zucchini by either placing it in a towel or, if you’re like me and you don’t like to dirty extra dishes, just press it firmly into a measuring cup and turn the cup sideways over the edge of the sink to allow the liquid to run out.
2. Meanwhile, in a medium bowl, combine mayo, Old Bay, parsley, mustard, Worcestershire sauce, and eggs and mix thoroughly.
While you are waiting for the liquid to leach out of the zucchini, mix all the remaining ingredients together except the cracker crumbs and the baking soda. Old Bay is spicy in large amounts so if you have kids go light on the Old Bay. You can always add more later.
3. Toss zucchini and onion in egg mixture. Then add cracker crumbs and baking powder and stir to combine.
Add the zucchini (once you’ve squeezed the liquid out) and onion to the egg mixture and toss to combine. Then add the baking powder and cracker crumbs and mix again. You may need to adjust the cracker crumbs if it’s too runny or too thick. Add 3/4 cup at first and then stir and see if you need more. The mixture should be the consistency of thick muffin batter.
I chose to create this recipe with cracker crumbs instead of breadcrumbs because they are more flavorful and are easier to make myself. You can easily make cracker crumbs by placing any type of cracker in a blender and pulsing until you have a fine meal or putting them in a zip-loc bag and crushing with a rolling pin. Breton Organic Multi-Grain crackers are my favorite, but you can use wheat thins, Ritz, or any type of gluten-free cracker you prefer.
4. Scoop 1/4 cup of mixture onto a lightly oiled skillet on medium low and flatten slightly. Cook 3-5 minutes or until golden brown, flip and cook an additional 3-5 minutes.
Heat a large skillet or griddle over medium low heat and lightly oil. Scoop about 1/4 cup of the mixture onto the griddle and shape into a patty with the back of a spoon. Cook for 3-5 minutes or until golden brown. Flip and cook another 3-5 minutes. Remove from heat and place on a paper towel or transfer to a baking sheet and keep them warm in a 350 degree oven. Serve on crackers with tartar sauce and extra Old Bay or lemon (optional).
My kids like to make these into finger food by breaking them in half and dipping them in tartar sauce.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 2 cups zucchini, finely shredded (2 small zucchini)
- 1/4-1/2 large red onion, shredded
- 1 Tbsp. mayonaise
- 1-2 tsp. Old Bay
- 2 tsp. parsley
- 1 tsp. dijon mustard
- 1 tsp. vegetarian Worcestershire sauce
- 2 eggs
- 1/2 tsp. baking powder
- 1 cup cracker crumbs (about 20 large crackers, crushed)
Ingredients
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- Shred zucchini (leave skin on) and onion and let sit 10-15 minutes. Squeeze out the moisture.
- Meanwhile, in a medium bowl, combine mayo, Old Bay, parsley, mustard, Worcestershire sauce, and eggs and mix thoroughly.
- Toss zucchini and onion in egg mixture and add baking powder. Then add cracker crumbs and stir to combine.
- Scoop 1/4 cup of mixture onto a lightly oiled skillet on medium low and flatten slightly. Cook 3-5 minutes or until golden brown, flip and cook an additional 3-5 minutes. Remove from heat. Serve on crackers with tartar sauce or lemon (optional).
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