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Zucchini Cakes

These zucchini cakes are crispy and tasty. You’ll wow your guests with this simple, light recipe, and find a new way to use up all of that summer-time Zucchini!

Prep Time

45 minutes

Cook Time

15 minutes




2 cup Zucchini, grated

1/2 tsp Kosher salt

1 cup Breadcrumbs

1 Egg

1 1/2 Tbsp Tulkoff Sweet Pickle Tartar Sauce

1 tsp Old Bay seasoning

1 handful Fresh parsley, chopped

Black pepper, freshly ground

2 Tbsp Olive oil


Place grated zucchini in a colander and sprinkle with the salt, making sure all of it has been covered. Let sit for 30 minutes so that all of the moisture drains. Squeeze out any left-over water and put the zucchini in a large bowl.  Add in the bread crumbs and toss with the zucchini.

In a small bowl, whisk together the egg, Tartar Sauce, Old Bay seasoning, and parsley. Combine this with the zucchini and bread crumbs. Add black pepper to taste. Mix until the zucchini and breadcrumbs are completely coated. Shape into 6 cakes.

Heat the oil in a skillet over medium heat. Add cakes to the pan and cook for approximately 5 minutes on each side or until the cakes begin to brown.

Serve warm with extra Tartar Sauce.