These Cheesy Bacon Zucchini Cakes combine mouth-watering flavors of gooey cheese, crispy bacon, and fresh zucchini. A delicious light lunch or dinner on their own, or a wonderful side dish to most any meal!
Scale
Ingredients
- 2 cups grated zucchini, squeezed dry of moisture
- 2 eggs, beaten
- 1/3 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 cup real bacon bits or cooked chopped bacon
- 1 cup shredded cheddar cheese
- 1/2 teaspoon kosher salt
- Fresh grated black pepper to taste
- 2 tablespoons olive oil, canola oil or vegetable oil
- Grated parmesan cheese for garnish (optional)
Instructions
- Make sure to squeeze the grated zucchini with a clean kitchen towel or thick paper towels until the zucchini is completely dry. Add to a large bowl along with the eggs, bread crumbs, parmesan cheese, cheddar cheese, bacon bites, salt and pepper.
- Mix together well and then form into 8 cakes. The mixture will be wet, so sometimes it’s easier to form the patty as best as you can and then drop right into the skillet.
- Heat the oil in a large skillet over medium heat. Add the zucchini cakes (cooking in batches) to the skillet. Cook 3-4 minutes until the bottoms are golden brown and then carefully flip to the other side, cooking another 3-4 minutes until brown.
- Remove the zucchini cakes to a paper towel lined plate and season with more kosher salt and grated parmesan cheese (optional).
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
