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Zucchini Ricotta Cakes

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Zucchini Ricotta Cakes

5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: cabbage, gluten-free, ricotta, vegetarian, zucchini
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 320kcal


  • 2 medium zucchini
  • 1/2 cup ricotta cheese, part skim milk
  • 1 large egg
  • 1 medium lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup panko (Japanese bread crumbs)
  • 4 tablespoon olive oil


  • 1 medium apple
  • 1 medium bell pepper, green
  • 1 medium carrot
  • 2 cup cabbage
  • 1 tablespoon olive oil
  • 3 teaspoon honey
  • 1/4 teaspoon salt
  • 2 teaspoon lemon juice


  • Cut zucchini into thin sticks and then into smaller pieces. (If you prefer to grate, there will be more liquid released so they may not be as fluffy.) In a medium bowl, combine zucchini, ricotta, egg, the zest of the lemon, 1/2 teaspoon salt and black pepper. Gently mix in bread crumbs, being careful not to overmix. Cover and refrigerate for 20 minutes.
  • Meanwhile, for the salad: Chop the apple and bell pepper, and shred the carrot and cabbage. Add to a large bowl and toss with oil, honey, remaining 1/4 teaspoon salt and 2 teaspoons lemon juice.
  • Add enough oil to a large skillet to form a 1/4 inch layer and heat over medium. Shape zucchini batter into thick patties and gently add to hot oil in skillet; cook 3 minutes per side. Drain on paper towels to remove excess oil. Add a squeeze of lemon juice.
  • Serve zucchini cakes with salad.
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Calories: 320kcal | Carbohydrates: 28g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 529mg | Fiber: 5g | Sugar: 15g

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