Name: Connie’s Zucchini “Crab” Cakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 large zucchini, grated; 1 cup breadcrumbs; 1/4 cup mayonnaise; 1/4 cup grated Parmesan cheese; 1/4 cup chopped green onions; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 tsp Old Bay seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 2 eggs, beaten; 2 tbsp vegetable oil

Connie’s Zucchini “Crab” Cakes Recipe

Cathee Jarvis Modified: November 12, 2023

Photos of Connie’s Zucchini “Crab” Cakes Recipe

How To Make Connie’s Zucchini “Crab” Cakes

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Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2 large zucchini, grated
1 cup breadcrumbs
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp black pepper
2 eggs, beaten
2 tbsp vegetable oil

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the grated zucchini in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible.
In a large bowl, combine the squeezed zucchini, breadcrumbs, mayonnaise, Parmesan cheese, green onions, parsley, garlic, Old Bay seasoning, salt, pepper, and beaten eggs. Mix until well combined.
Shape the mixture into small patties, about 2-3 inches in diameter.
Heat the vegetable oil in a large skillet over medium heat. Cook the zucchini cakes in batches for about 2-3 minutes on each side, until golden brown. Place the cooked cakes onto the prepared baking sheet.
Transfer the baking sheet into the preheated oven and bake for an additional 10 minutes to ensure the centers are cooked through.
Serve the zucchini “crab” cakes warm with your favorite dipping sauce.

Nutrition

Calories : 234kcal
Total Fat : 12g
Saturated Fat : 2g
Cholesterol : 93mg
Sodium : 578mg
Total Carbohydrates : 23g
Dietary Fiber : 3g
Sugar : 4g
Protein : 9g

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