Zucchini & Goat Cheese Cakes

Cakes 1

Okay, I know I say this all the time, but I think these are my new favorite!  Maybe I just have a new favorite every other day, but whatever the case, right now, these are it!  I got the idea for these from the following pin.


I changed pretty much everything in the recipe because of what I had on hand and because I don’t eat some of the ingredients in these, but the one thing they do have in common is the zucchini, and that’s great because zucchini is woooonderful for you!


You will love these zucchini cakes, and they’re pretty simple to make, so get on it!



  • 2 cups shredded zucchini
  • 1/4 cup red onion, chopped into very small pieces
  • 1 cup crumbled goat cheese
  • 3/4 cups oatmeal
  • 2 eggs, whisked
  • 1 teaspoon olive oil


1.)  Put your 3/4 cup oatmeal in a food processor or blender and pulse on high until the oats have a bread crumb like consistency.

Cakes 2

2.) Prepare your zucchini by shredding 2 cups worth, then place on a dish towel and cover with another dish towel.  Squeeze out as much moisture as you possibly can, then set aside.  Chop your onions and crumble your goat cheese.

Cakes 3

3.) In a medium mixing bowl, mix together the zucchini, goat cheese, oats, and onion.

Cakes 4

4.) Add your eggs and mix everything together well.

Cakes 6

5.) Heat your olive oil over medium heat in a large frying pan.  Form your mixture into eight balls.  Place them on  your frying pan, then gently press them down with a fork or spoon to form patties (you may have to do this in batches – I could only fit  four at a time on my frying pan).  Cook on one side for about 2-4 minutes.

Cakes 7

6.) Using a spatula, carefully flip each cake over.  Cook on the other side for 2-3 minutes till cooked through.

Cakes 8

7.) Place a paper towel over a plate and transfer the cakes to the plate.  Let sit for 5-10 minutes, then season with a bit of sea salt and serve.

Cakes 9

Try these!  You won’t regret it!  Enjoy! 🙂

2 thoughts on “Zucchini & Goat Cheese Cakes

  1. I love zucchini and often make the above but add shredded carrot and dill for flavouring ..keep in the freezer for quick snacks. On my blog this month I introduced some cupcakes made with zucchini, first time making they were delicious.


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