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Italian Zucchini Cakes

Author: Brittany Williams


  • 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. ;)