Italian Zucchini Cakes

I make these Italian Zucchini Cakes for lunch more than I’d care to admit, they’re yummy, everyone likes them, and they’re a cinch to make!

I will admit that I’m a recovering picky eater. When I started on my weight loss journey, I knew that was something that was going to have to change. I was going to have to find recipes that I loved or this would not work. Thankfully after a lot of experimenting I found so many recipes I loved.

What is the one food you used to refuse to eat but cannot get enough of now?

This is a recipe that I instantly loved. I love that its so easy to make and that cleanup is even easier. This is a recipe that even the pickiest of eaters will love and at the end of the day pleasing everyone at the dinner table is very important.

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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Italian Zucchini Cakes

Print Recipe


  • 2 Zucchini Squash
  • Salt to taste
  • 1/2 cup Shredded Parmesan Cheese
  • 1/3 cup Green Onions or 3 tbsp Minced Onion
  • 1 tsp Oregano
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 1 Egg


  • Preheat oven to 400F.
  • Grate zucchini, I use my food processor shredder blade, it makes life easy!
  • Salt zucchini and let sit for 10-20 mins.
  • Place zucchini in a towel, I use a flower sack towel, and wring all of the water out.
  • Put rung zucchini in a bowl along with all of the other ingredients and stir to combine.
  • Using your hands mold zucchini into desired shape. (This recipe will make 12 hash brown sized cakes.) Place on a greased baking sheet.
  • Bake for 30 minutes, then flip them over and bake for 3 more minutes. Enjoy!


These are great stand alone but I love to dip them in Balsamic Vinegar. My kids love to eat them with ketchup, of course. 😉
Author: Brittany Williams


  1. Brittany…I purchased and used the actual grater attachment for my cuisanart and the zucchini can out very fine. I drained it in cheesecloth and fried them in spoonfuls instead of baking. My husband and I loved the crispy coating and the soft, soft inside. A keeper! Reminded me of the way my mother used to make potato pancakes! Delicious!

  2. Since my garden has decided to bombard me with an abundance of zucchini, I made a whole pile of theses babies!
    Not only are they quick and easy but also very tasty! I didn’t have green onions on hand but mother nature decided the weeds in my backyard would consist mostly of chives. So I’ve taken advantage of my chive outbreak. Once I finished making a horde of zucchini cakes, I left packages on a few neighbors porches to spread the love. Thanks for the recipe! <3

  3. Yum! My 11-year-old daughter can’t get enough of these. I love them too! I make them in our air fryer and they are such a great lunch! Thanks again for sharing!

  4. I make mine very thin with nutritional yeast and pizza seasonings mixed in. Bake, cool and cut into dipping slices. Marinara or leftover spaghetti sauce on the side.

  5. Is the parmesan cheese a binding ingredient here? I’d like to ake this, but we’re vegan. I’m wondering if the veggie shreds version of the cheese would work as well? Thanks!

  6. Zucchini comes in so many different sizes. Will you give me an approximate measurement after you have shredded them? Thanks!

  7. If we are avoiding milk products, for both intestinal and caloric reasons, would you just leave off the cheese or add something else?

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