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Zucchini Cakes

Adapted from Nourishing Traditions by Sally Fallon


4 cups grated summer squash
1 tbs sea salt
4 eggs, lightly beaten
2-4 cloves garlic
2 cups whole grain bread crumbs
1/4 tsp cayenne pepper
1/2 cup Parmesan cheese
4 tablespoons butter
4 tablespoons olive oil


  1. Mix summer squash with salt and let stand for a half an hour.
  2. Rinse well with water and squeeze dry in a towel.
  3. Mix with eggs, garlic, bread crumbs, cheese and cayenne pepper and season with salt and pepper to taste.
  4. Form into cakes and sauté a few minutes or until golden brown on each side in butter and olive oil.
  5. For variety substitute a cup of grated new potatoes for a cup of squash. Or try using whole grain flour instead of bread crumbs.
  6. Enjoy!