Zucchini Cakes with Garlic Aioli

Zucchini Cakes with Garlic Aioli

Recipe by Laura OlsonCourse: VegetablesDifficulty: Easy


Prep time


Cooking time



A vegetarian version of crab cakes – a great way to use garden fresh zucchini!


  • Zucchini Cakes
  • 2 C shredded Zucchini

  • 1/2 C panko or dried breadcrumbs

  • 1/2 C shredded parmesan cheese

  • 1 egg, lightly beaten

  • 1 1/2 Tbsp Old Bay Seasoning

  • Salt and Pepper to taste

  • Garlic Aioli
  • 1 C mayonnaise

  • 2 Tbsp crushed garlic

  • 1 1/2 Tbsp fresh lemon juice


  • Garlic Aioli
  • Whisk the mayonnaise, garlic and lemon juice well. Refrigerate 30 minutes or longer to allow the flavors to meld.
  • Zucchini Cakes
  • Shred Zucchini and place in colander in sink. Sprinkle liberally with salt and let sit and drain for ~30 minutes. After 30 minutes, squeeze out any excess water, and spread out on a paper towel to absorb additional moisture.
  • Combine zucchini, bread crumbs, parmesan cheese, egg, Old Bay, salt and pepper. Mix well.
  • Prepare a cookie sheet lined with waxed pr parchment paper. Using hands, form into golf ball sized rounds and flatten into cakes on the pan.
  • Serve with garlic aioli – enjoy!
  • Heat a large skillet over medium high heat. Add a thin layer of oil and let heat up. Working in batches, cook the cakes approximately 3 minutes on each side until golden brown. Keep warm in 250 degree oven if needed as you cook them.
  • Serve hot with the garlic aioli – enjoy!


  • Zucchini has a lot of water so in order for the cakes to cook well, work to get as much moisture out as possible.