Old Bay Zucchini Cakes Recipes

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BAKED ZUCCHINI CAKES



Baked Zucchini Cakes image

Even my non-vegetarian friends ask for this delicious recipe!

Provided by COGLE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 7

Number Of Ingredients 6

2 cups shredded zucchini
1 cup Italian seasoned bread crumbs
1 egg
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 tablespoon Old Bay Seasoning TM

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.
  • Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 12.8 g, Cholesterol 27.3 mg, Fat 3.3 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 509.7 mg, Sugar 1.2 g

ZUCCHINI "CRAB" CAKES



Zucchini

These crab cakes are made with shredded zucchini instead of crab but they taste like regular crab cakes!

Provided by Kirbie

Categories     Appetizer

Time 30m

Number Of Ingredients 10

3 cups shredded zucchini (approx 1 large zucchini)
3 large eggs
1 ½ cups panko breadcrumbs
1 ½ tsp Old Bay seasoning (this is key to the crab cake-like flavor, so don't leave this out!)
1/2 tsp ground black pepper
1 ½ tbsp mayonnaise
3 tsp finely chopped fresh parsley
1/2 cup canola oil (for pan frying)
tartar sauce (optional, to serve with the crab cakes)
lemon wedges (optional, to serve with the crab cakes)

Steps:

  • In a large bowl, add zucchini, eggs, breadcrumbs, Old Bay, black pepper, mayonnaise and parsley. Mix until everything is evenly combined.
  • Scoop out 1/3 cup (packed) of zucchini batter. Press the zucchini firmly into the cup. You want to make sure you really compact the zucchini batter so that the cakes don't fall apart. Flip the measuring cup upside down to release the zucchini cake onto a sheet of parchment paper. The zucchini should slide out still holding its form from the cup. Repeat with remaining zucchini batter.
  • In a medium skillet, add oil and bring to medium high heat. Depending on the size of your pan you may need more oil. You need a little more than 1/4 inch of oil so that the oil reaches the halfway point on the zucchini cakes during cooking. Gently slide a few of the crab cakes into the hot oil and cook a few minutes on each side until they are golden and crispy on both sides. Place cooked crab cakes onto a paper towel to soak up some of the excess oil. Repeat until all crab cakes are cooked. Serve crab cakes while they are still warm, with tartar sauce and fresh lemon juice.

CONNIE'S ZUCCHINI "CRAB" CAKES



Connie's Zucchini

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 5

Number Of Ingredients 8

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Steps:

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

ZUCCHINI CAKES



Zucchini Cakes image

Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!

Provided by Deseree

Categories     Easy Appetizer Recipes     Main Dishes     Side Dishes

Time 30m

Number Of Ingredients 10

2 cups grated zucchini (excess water removed)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
sprinkle of ground nutmeg (about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more))
1/4 teaspoon paprika
1 clove garlic (minced)
2 eggs
1/2 teaspoon salt (plus more as desired)
1/4 teaspoon pepper
3 tablespoons avocado or canola oil

Steps:

  • Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  • Heat oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Nutrition Facts : Calories 253 kcal, Carbohydrate 23.5 g, Protein 16.3 g, Fat 11.1 g, SaturatedFat 5.3 g, Cholesterol 102 mg, Sodium 785 mg, Fiber 2.4 g, Sugar 2.9 g, ServingSize 1 serving

ZUCCHINI CAKES



Zucchini Cakes image

These are really good. They taste a lot like crab cakes. Just be sure you don't over do it on the Old Bay seasoning.

Provided by dicentra

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups shredded zucchini
1 cup Italian seasoned breadcrumbs
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
1 tablespoon Old Bay Seasoning

Steps:

  • Preheat oven to 350. Grease a baking sheet. In a large bowl, combine zucchini, bread crumbs, egg, mayo, mustard and Old Bay seasoning.
  • Mix well and form into patties.
  • Bake for 20 minutes. Turn patties over and bake for 20 more minutes or until golden brown.

Nutrition Facts : Calories 158.3, Fat 4.3, SaturatedFat 1, Cholesterol 54.1, Sodium 591.5, Carbohydrate 23.7, Fiber 2.2, Sugar 3.2, Protein 6.6

OLD BAY ZUCCHINI CAKES



Old Bay Zucchini Cakes image

Make and share this Old Bay Zucchini Cakes recipe from Food.com.

Provided by MrsZ2012

Categories     Summer

Time 30m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 9

2 cups grated zucchini
1 cup seasoned whole wheat bread crumbs
1 egg
1/2 tablespoon mayonnaise
1/2 tablespoon full fat Greek yogurt
Old Bay Seasoning
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
salt & pepper

Steps:

  • Sprinkle the zucchini with the salt and toss to combine. Transfer to a colander and allow to drain for 30 minutes. Preheat oven to 400. Squeeze out any excess moisture and transfer the zucchini to a large mixing bowl. Add the bread crumbs and toss to combine.
  • In a separate mixing bowl, whisk together the egg, mayonnaise, Old Bay seasoning, mustard, and parsley. Pour the wet mixture over the zucchini and bread crumbs. Season with black pepper. Toss to combine until the wet mixture is completely incorporated into the zucchini and bread crumbs. Shape the mixture into 8 cakes and set aside.
  • Place cakes onto baking sheet. Bake on each side for 10 minutes.

Nutrition Facts : Calories 236.4, Fat 10.7, SaturatedFat 1.9, Cholesterol 47, Sodium 318.2, Carbohydrate 26, Fiber 4.5, Sugar 4.9, Protein 9.8

OLD BAY ZUCCHINI CRAB CAKES



OLD BAY Zucchini Crab Cakes image

Looking for ways to use up that surplus of zucchini in your garden? Give these zucchini-rich crab cakes a try.

Provided by Old Bay

Categories     Entrees,

Yield 8

Number Of Ingredients 10

1 large zucchini grated (2 cups)
1 egg
2 tbsps chopped green onion
1 to 2 tbsps mayonnaise or plain yogurt
1 tbsp old bay seasoning
1 tsp Dijon or honey mustard
1 tsp McCormick®Parsley Flakes
1 cup plain dry bread crumbs
1/2 pound backfin crabmeat
1 to 2 tbsps vegetable oil divided

Steps:

  • Squeeze dry zucchini in a large clean kitchen towel. Mix egg onion mayonnaise OLD BAY mustard and parsley in large bowl until well blended. Add zucchini bread crumbs and crabmeat; mix well. Shape into 8 patties about 1/3 cup each.
  • Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add 4 of the crab cakes. Cook 3 minutes per side or until golden brown. Drain on paper towels. Keep warm. Repeat with remaining patties adding additional oil if needed.

Nutrition Facts : Calories 125 Calories

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