These Baked Zucchini Cakes are the perfect shareable appetizer for the next time you invite friends and family over. (Although, I can’t guarantee you won’t fight over who gets to eat the last one.)
Health Benefits of Zucchini
The benefits of eating zucchini are numberless. They’re extremely low in calories (while still giving you the feeling of being full), have a high water content, and are rich in fiber and vitamins. They contain Omega-3 fatty acids, vitamin C, B vitamins, and even protein to name a few.
One medium-sized zucchini has around 2 grams of protein! That might not seem like much to some, but when considering how high a zucchini’s water content is, it’s simply amazing!
Be sure to leave the skin on this vegetable if you want all of its antioxidant qualities.
The mozzarella cheese, eggs, and breadcrumbs really help to bind these cakes together. If dining or serving vegan guests, switch out the cheese for vegan cheese and make a flax egg. (Instructions for making a flax egg will be below.)
While making these Baked Zucchini Cakes, I got the brilliant idea of trying out a cheddar jalapeno version of this. I haven’t gotten around to making them yet, but now that i’m salivating over it again, it has to be soon!
Notes on Baked Zucchini Cakes:
- I chose to pair these cakes with a side of marinara sauce (think of a skinny pizza) and I was blown away by what a great combination it was. Eating one of these tasted like a Friday night indulgence despite feeling light and clean.
- If you’re feeling a little more naughty than I, these would also be great with a side of ranch. Or maybe even sriracha.
Am I making you hungry yet?
If you like this recipe, be sure to check out some of my others like these Creamy Black Bean Taquitos