Baked Zucchini Cakes
Zucchini cakes are a delicious and healthy treat
Ingredients
- 3 medium zucchinis grated
- 2 cups breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 teaspoons finely chopped fresh basil
- 2 teaspoons finely chopped fresh oregano
- 2 cloves garlic minced
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground pepper
- 4 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
For Herb Cream Dip
- 1 cup sour cream
- 1 cup Plain Greek yogurt
- 1 tbsp minced fresh chives
- 1 tbsp dried dill
Instructions
Zucchini Cakes
- Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Whisk the eggs with the buttermilk in a medium bowl.
- Stir the egg mixture into the zucchini mixture.
- Line a large baking sheet with parchment paper and spray lightly with olive oil
- Form patties with the zucchini batter on the baking sheet (about 1/4 cup each)
- Bake @ 375 for 15-20 minutes
Herb Cream Dip
- Wisk together sour cream, Greek yogurt, chives and dill
- Add to a serving bowl and set aside