Parmesan Squash Cakes

by Michele Pesula Kuegler | July 2nd, 2010 | Appetizers, Recipes, Side Dishes, Tapas Monday

Zucchini is one of my favorite vegetables, as I find it to be quite versatile.  From breakfast dishes, such as zucchini bread, to side dishes, such as zucchini stuffed with spinach and cheese, to entrées, such as stirfry, it is a wonderful ingredient.  Last year, I made Zucchini Cakes as part of a Tapas Night dinner.  Recently, I decided to try a different version of those cakes.

To make these new cakes different, I switched some ingredients.  Instead of using only zucchini, I also included a summer squash.  As I was serving these cakes without a sauce, I wanted to add more flavor, so I added a good amount of parmesan cheese.  To give them a different texture, I substituted flax seed and breadcrumbs.

I also opted for a different meal to introduce these cakes.  Instead of having them at a Tapas Night for only my husband and me, I decided to serve them when two of our kids were home.  With the parmesan cheese, I was sure that they wouldn’t receive the wrinkled nose treatment.  In truth, they weren’t devoured by the kids, but they also weren’t a hard to swallow side dish.  In fact, the next time they’re on the menu. I would think the kids might ask for more than one.  Well, at least, they won’t make faces.

If you have a garden full of squash to be picked, this recipe is worth a try.  It doesn’t take long to make and is a different way to serve your abundance of squash.

Parmesan Squash Cakes


  1. 2 zucchini, coarsely grated
  2. 1 summer squash, coarsely grated
  3. 2 eggs, whisked
  4. 1/3 cup flax seed*
  5. 1/3 – 2/3 cup breadcrumbs
  6. 1/2 cup grated parmesan cheese
  7. 1 Tb. fresh basil, minced
  8. 1 Tb. olive oil
  1. In a large bowl, combine zucchini, squash, eggs, flax seed, 1/3 cup breadcrumbs, parmesan, and basil.
  2. Mix well. Additional breadcrumbs can be added, depending on how “cakey” you would like the dish to be.
  3. Heat a nonstick frying pan over medium heat.
  4. Coat bottom of pan with olive oil.
  5. Spoon 2 tablespoons of zucchini batter onto frying pan, and spread so that batter cooks evenly.(You don’t want it to be too thick in the middle, or there will be raw batter.)
  6. Place additional batter in pan, until it is filled without cakes touching.
  7. Cook for about 3 minutes, and flip once the bottom is golden brown.
  8. Cook for another 3 minutes, again until that side is golden brown.
  9. Place cooked cakes in a warm oven until all cakes are ready. Serve immediately.
  1. *You can substitute breadcrumbs for flax seed.
Think Tasty

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