The first time I had zucchini fritters or cakes was at a Greek restaurant in New Jersey. They were served on warm pita bread. Oh so good! I loved the sandwich, but would have loved the sandwich even more if the zucchini cake was not fried. For my first #RecipeRedux post I chose to try to create lower calorie zucchini cake/fritter with Greek yogurt and baked them instead of frying the cakes.
The first step is to grate the zucchini. This is the first time I have ever grated a vegetable. I was surprised at how easy it was to do. I also chose to grate the onion as well. I don’t really care for biting into pieces of onion. Grating the onion too was a perfect way to hide it. I used a standing cheese grater to grate the vegetables. Zucchini contains a good bit of water, so does the onion, so you need to drain the water to prevent the cakes from becoming too wet. There are two ways (1) sprinkle with salt and let the veggies sit for 30 minutes to 1 hour letting the salt draw the water out or (2) place in a cheese cloth and squeeze as much liquid out as you can. I used method two, because I try to avoid using salt whenever possible.
Once the zucchini and onion have been dried out a bit you can mix them with the rest of the ingredients. Most recipes for zucchini cakes/fritters use flour and egg to help hold the cakes together. I chose Greek yogurt, a lower calorie choice, instead of the egg. I also used Panko bread crumbs instead of flour to add more crunch. For added color I included some red bell pepper I had on hand.
I lined my baking sheet with aluminum foil for easier clean up. I used a Misto olive oil sprayer to lightly coat the foil. I placed about two tablespoons of the mixture into mounds and then flattened them to create the cake. I placed them in a warmed oven at 350 degrees. The zucchini cakes baked for 18 minutes on one side and then I flipped them over and baked for another 10-15 minutes until browned. For extra crunch I switched the oven to broil for 2-3 minutes at the end of the cooking time.
Zucchini cakes can be eaten alone or as part of a sandwich. Marinara sauce or tzatziki sauce (greek cucumber yogurt sauce) are great additions.
- 3 cups Zucchini grated
- 1/4 cup onion grated
- 1/4 cup red bell pepper diced
- 1/2 cup Greek Yogurt plain
- 1/4 cup Panko Bread Crumbs
- 1/8 teaspoon black pepper
- 0.125 teaspoon salt
- 2 cloves roasted garlic
- Grated zucchini and onion.
- Drain water from vegetables by squeezing through a cheese cloth.
- In a medium bowl combine zucchini, onion, red pepper, yogurt, garlic, bread crumbs, salt and pepper.
- Stir to mix.
- Lightly spray a baking sheet with olive oil.
- Place 2 tablespoons of zucchini mixture in mounds, flatten on a baking sheet.
- Place zucchini cakes in a preheated 350 degree oven.
- Bake for about 18 minutes.
- Turn cakes over baking for another 10-15 minutes.
- *May broil for 2-3 minutes at the end of baking if desired.