Spiralized Zucchini Cakes


Zucchini is a great, versatile vegetable to have on hand in your frig. You can make zucchini bread, toss with pasta, or into tasty little cakes like I did!

With the holiday season quickly approaching, these cakes are great to keep in mind for your holiday party. Serve them with a garlic aioli sauce, and you have a delicious appetizer!

For this recipe I used my Paderno spiralizer, but you can use a veggie peeler.

*** If you don’t want to pan fry these to begin with, just place them on a cookie sheet after you have made them into cakes, and bake for about 20-25 mins at 375 until golden brown***

-Makes 4 med size cakes-

You will need a medium size bowl, Lg saute pan, micro-plane grater, small cookie sheet

Preheat oven to 375

  • 1 large organic zucchini
  • 5 tbsp almond flour/meal
  • 1 large clove of garlic
  • 1 egg
  • 1/2 cup finely grated Locatelli cheese
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp extra virgin olive oil
  1. Spiralize the zucchini into small noodles, giving them a rough chop after so they aren’t very long.
  2. In a medium size bowl, crack your egg and grate your large piece of garlic, then add in the almond flour, cheese, spices and zucchini.
  3. With clean hands, mix until all ingredients are combined and form into little cakes.
  4. On Med high, heat the EVOO in the large saute pan
  5. Once oil is hot, carefully lay in your cakes. Note: If your cakes seem very loose, you can add in more cheese or almond meal.
  6. cook until they are golden brown, about 2 mins on each side
  7. Place on cookie sheet and bake for about 15 mins, until cooked through

Let me know what you think!! comment below 🙂

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