Ok, let me just say that you are about to try little savory bites of heaven! Crispy outside, soft and warm inside, these Lentil and Zucchini Cakes are so satisfying! The flavors are simple but perfect with parmesan bringing a salty and nutty backdrop and oregano adding an herbaceous note. The scallion gives a mild onion flavor. But of course, the stars here are the meaty and earthy lentils and the fresh zucchini. Formed into a perfect cake and pan fried in just a bit of olive oil.
Delicious and Good for You!
Lentils are not just a vegetarian staple, they are actually VERY versatile and very healthful. They have high levels of soluble fiber. Fiber is important for helping keep cholesterol low, supporting heart health and digestive health. Lentils are also high in protein, and a good source of iron. If you are a newcomer to the world of lentils, try this recipe and I promise, you will be Loving Lentils too!
BTW, Lentils are a great protein to make a ton of and use in different ways. You can use in soup, in these cakes, or in my Korean Rice Bowl with Lentils and Cauliflower recipe. Click here to get 30 More Leftover Protein Dinner Ideas.
Zucchini is also healthy! I mean, obviously, it is a veggie. But here’s how! Zucchini is low in calories and packed with vitamins and minerals, particularly vitamin A. Zucchini is also rich in antioxidants that are linked to benefits for your eyes, skin, and heart. I love using Zucchini in my Spinach Artichoke Stuffed Zucchini recipe and my Crispy Parmesan Zucchini Chips!
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EQUIPMENT NEEDED
For shredding the zucchini, I simply used the large-hole side of a grater. You could also use a food processor with a shredding insert if you have it.
You also need a large frying pan to cook the zucchini cakes. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!
PREP-AHEAD STEPS FOR ZUCCHINI CAKES RECIPE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Cook the lentils on the stove in water for 15-20 minutes until tender. Drain the lentils, then mash with a fork so that about 50% are mashed.
While the lentils cook, finely slice the scallions. Using the large hole side of a grater, shred the zucchini. After it is all shredded, squeeze out and discard the excess water.
Add the shredded zucchini, scallions, flour, parmesan, egg, salt, and pepper. Stir to completely combine. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
Can I add or swap ingredients in this recipe?
Yes, as long as you have the general measurements and include the flour and egg to bind it all together. You can swap the Parmesan out for another cheese. Shredded cheddar, gruyere, or manchego would all be fantastic. You can swap out the lentils as well. In their place you could add black beans or chickpeas. Or you could add more of the zucchini. You may need a tablespoon more flour if you remove a creamy bean from the recipe just to help it all hold together.
You can also add herbs, cayenne pepper, chili powder, garlic, and a great many other seasonings. I kept these simple in flavor as that’s what I found my kids wanted.
Can I make this Zucchini Cakes Recipe ahead?
Yes, you can make the mixture and store it in the fridge sealed airtight for up to 3 days before cooking them. You can also form the cakes and freeze them raw. From the freezer, you can bake them in a 400 F degree oven for 20-30 minutes until cooked through and browned on the outside.
COOK YOUR ZUCCHINI CAKES RECIPE
Divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes. Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned.
Serve with my Mind-blowing Remoulade or a Sriracha and Mayo mixture.
ENJOY! 😍 Carrie
Lentil Zucchini Cakes Recipe
Crispy outside, soft inside, these Lentil and Zucchini Cakes are such satisfying little bites of heaven! The flavors are simple but perfect with parmesan bringing a salty and nutty backdrop and oregano adding an herbaceous note. The scallion gives a mild onion flavor. But of course, the stars here are the meaty and earthy lentils and the fresh zucchini. Formed into a perfect cake and pan fried in just a bit of olive oil. They make a perfect main dish or side! #zucchinicakes #lentilrecipes #zucchinirecipes #vegetarian
Ingredients
- 2 medium-large zucchini 2 cups grated
- 1/4 cup scallion finely sliced
- 2 eggs
- 1 cup cooked lentils drained cook according to directions on bag
- 1/2 cup flour
- ½ cup parmesan freshly grated
- 1 tsp Dried Oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons Extra Virgin Olive oil
Instructions
Prep-Ahead Steps
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Cook the lentils by adding 1/2 cup of uncooked lentils to 2 cups of water and 1 tsp salt. Bring the water up to a boil, then reduce the heat to lowest setting, cover and let cook for 15 minutes until tender.
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While the lentils cook, finely slice the scallions. Using the large hole side of a grater, shred the zucchini. After it is all shredded, squeeze out and discard the excess water.
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Drain the lentils and then transfer to a large bowl. Mash the lentils with a fork so that about 50% are mashed. Add the shredded zucchini, scallions, flour, parmesan, egg, salt, and pepper. Stir to completely combine. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
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Divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes.
Cook the Lentil and Zucchini Cakes!
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Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned.
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Serve with my Mind-blowing Remoulade or a Sriracha and Mayo mixture.
