Zucchini Cakes and Herb Sour Cream Spread
These crispy zucchini cakes are a delicious way to get more veggies into your meals—without sacrificing flavor. Packed with herbs, Parmesan, and just the right crunch, they’re pan-fried to golden perfection and served with a tangy herb sour cream spread. Whether you’re planning a quick breakfast, a healthy lunchbox addition, or a light dinner, this versatile recipe is freezer-friendly, kid-approved, and perfect for picky eaters. Serve warm with dip or tuck into pita bread for a fun twist on a veggie burger.
Ingredients
Zucchini Cakes
- 4 Cups Zucchini Shredded, 2 large zucchini
- 2 Cups Breadcrumbs
- ¼ Cup Parmesan Cheese Grated
- 2 tsp Fresh Basil Finely Chopped
- 2 tsp Fresh Oregano Finely Chopped
- Salt
- Ground Pepper
- 4 Large Eggs
- ½ Cup Buttermilk
- ¼ Cup Vegetable Oil
Herb Sour Cream
- 1 Cup Sour Cream
- 1 tbsp Fresh Chives Minced
- 1 tbsp Fresh Dill Chopped
Instructions
- In a large bowl, mix the shredded zucchini with breadcrumbs, parmesan, basil, oregano, garlic, salt, and pepper until evenly combined.
- In a separate bowl, whisk together the eggs and buttermilk.
- Pour the egg mixture into the zucchini mix and stir until fully blended.
- Heat a generous amount of vegetable oil in a skillet over medium heat.
- Scoop out about ¼ cup of the mixture per cake, form into patties, and place in the skillet.
- Cook each patty for 3-4 minutes on each side, or until nicely golden and crisp.
Herb Sour Cream
- In a small bowl, combine sour cream, chopped dill, chopped parsley, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
Nutrition
Calories: 227kcalCarbohydrates: 24gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 103mgSodium: 309mgPotassium: 306mgFiber: 2gSugar: 5gVitamin A: 493IUVitamin C: 12mgCalcium: 155mgIron: 2mg
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