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Surplus Zucchini Cakes (with Feta and Mint)

Got a few too many zukes and not enough recipes? Try this one. These can be served at room temp so it's great for a make-ahead BBQ prep. Also helps you get rid of that extra mint you grew in your herb garden for all those Mojito's you've yet to muddle.


  • 3.5 cups shredded zucchini

  • 2/3 cup all-purpose flour

  • 2 large eggs, lightly beaten

  • 1/3 cup sliced green onions

  • 1/2 cup crumbled Feta

  • 1/3 cup chopped mint leaves

  • Salt and pepper to taste

  • 2-3 Tablespoons olive oi

Sour cream, for serving (optional)


Shred zucchini over a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced scallions, with salt and papper to the bowl, stirring until the mixture is combined.

Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 2-3 tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds. Don't crowd the pan. Cook the cakes for 2 to 3 minutes on each side. Transfer the zucchini cakes to a cooling rack and immediately sprinkle with salt.

Lather, rinse, repeat until all the mixture is gone!

Serve the Zuke Cakes with sour cream and sliced green onions.

Items available at the Pot Rack to assist in the making of this dish:

Norpro Triple Spiral Slicer

ScanPan 12.5 inch Chefs Pan- Lifetime Non-Stick

Mrs. Anderson's Baking and Cooling Rack

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