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Prep Time: 1 Hour and 20 Minutes
Cook Time: 28 Minutes
Total Time: 1 Hour and 49 Minutes


  • 2 cups grated zucchini (from approximately 1 pound of zucchini)
  • 1/2 teaspoon salt
  • 2 large eggs (preferably from free range, pastured chickens)
  • 2 tablespoons chopped sweet onion (or green onions)
  • 1 cup Panko bread crumbs (adds to the texture, flour will work if no Panko available just use less)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon fresh oregano (or 1/4 teaspoon dried)
  • 4 basil leaves chopped (or 1/2 teaspoon dried)
  • 2 sage leaves chopped (or 1/4 teaspoon dried)
  • 1 teaspoon fresh rosemary chopped (or 1/4 teaspoon dried)
  • Panko crumbs for dusting cakes
  • oil for frying


  1. Mix the grated zucchini with the salt and put in a strainer in the sink. Let sit for 30 minutes. Lightly press on the grated zucchini to start the de-watering process. After 30 minutes place the grated zucchini on a kitchen towel and squeeze out as much water as you can.

  2. Place the zucchini mass in a large bowl. Lightly toss with a fork to loosen the zucchini. Combine the remaining ingredients except the final Panko crumbs and the oil with the zucchini.

  3. In a large frying pan heat 2 tablespoons of oil over medium-high heat. Form the zucchini mixture into 2-3 inch flat cakes. Lightly dust with the Panko crumbs. Carefully transfer to the hot oil and fry until golden brown (approximately 3-4 minutes). Watch the heat of your pan as you do not want this happen too quickly or too slowly – adjust temperature if needed.

  4. Flip the cakes over and brown the other side. Remove to a paper towel lined baking sheet and keep in a warm 200F oven.

  5. Fry the remaining cakes.

  6. Serve warm topped with poached eggs and an herb Hollandaise sauce.


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