This post may contain affiliate links. Please read our disclosure policy.
Crispy Zucchini-Feta Cakes with Harissa Tzatziki put peak-summer zucchini to delicious use. Inspired by flavors of the Mediterranean, enjoy this hearty zucchini cakes as an appetizer or entree.
As the end of summer approaches, most of us are looking for ways to use up an abundance of zucchini.
Whether you toss it in Zucchini Orzo Salad or make Quinoa Stuffed Zucchini, the options are endless for this versatile veggie.
One thing most of us can agree on, however, is that zucchini tastes infinitely better paired with cheese.
- Think cheesy squash casserole, zucchini lasagna, or crispy, cheesy zucchini CAKES.
These zucchini cakes call for minimal ingredients yet boast bold flavors. They’re delightfully spiced with crave-worthy crispiness.
And to really elevate things, they’re topped with a two-ingredient Harissa Tzatziki.
They’re truly one of the tastiest ways to eat more veggies and make a dent in your zucchini supply.
How to Make Zucchini Cakes
These Zucchini fritters go well with just about any protein to make it a full meal, from Blackened Salmon to Greek Shrimp Skewers.
Alternatively, top zucchini cakes with a fried egg and avocado for a fantastic brunch dish.
The Ingredients
- Zucchini: The obvious star here! You need 1 1/2 lbs. of zucchini, which should amount to 5 or 6 small or 4 medium zucchinis.
- Scallions: Use the white and green parts for a hint of onion-y flavor.
- Spices: A mix of cumin and garlic powder create an earthy, aromatic spice profile.
- Eggs: Helps hold the zucchini cakes together.
- Breadcrumbs: Use plain, whole-wheat, or gluten free breadcrumbs to help bind the zucchini cakes.
- Dill: For herb-y undertones and to help accentuate the Mediterranean flavors.
- Tzatziki: For convenience, grab a container of pre-made tzatziki from the hummus and dip section of your grocery store. Alternatively, make homemade tzatziki with Greek yogurt, cucumber, lemon juice, and herbs.
- Harissa: A North African spice paste that looks like a mix between tomato paste and tomato sauce. Harissa has a slightly smoky spiciness with bright acidity and earthy undertones.
- Feta: Salty, briny, and the most delicious compliment to the herbs and spices in these cakes. Alternatively, you can use any grated cheese you enjoy, such as cheddar, mozzarella, fontina, or gruyere.
The Directions
Step 1: Grate, Salt, and Strain Zucchini
Trim and grate zucchini on the wide holes of a box grater. Place zucchini shreds in a colander and generously salt. Place inside a large bowl (or in the sink), and leave to drain for 30 minutes.
After 30 minutes, wrap zucchini in a clean dish towel and squeeze out as much water as possible. Transfer strained zucchini to a large mixing bowl.
Step 2: Combine all Ingredients
Add breadcrumbs, feta, eggs, scallions, dill, cumin, garlic powder, salt and pepper; mix well to combine (I typically use my hands to thoroughly mash together).
Step 3: Form into Cakes
Use a 1/4 cup measure to scoop up mixture and form into 10 uniform patties (no thicker than 1/2 inch). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
Step 4: Fry Zucchini Cakes
Heat olive oil in a large skillet over medium. Once shimmering, arrange half of zucchini cakes in skillet. Fry until golden brown, gently turning once with a spatula. Transfer to a plate or drying rack, and lightly sprinkle with salt.
Step 5: Prepare Harissa-Tzatziki
Combine tzatziki and harissa in a medium bowl; mix to combine.
Serve zucchini feta cakes with tzatziki.
Storage Tips:
- To Store. Refrigerate leftover zucchini cakes in an airtight container for up to 3 days.
- To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up. You can also rewarm leftovers in the air fryer (my preferred method).
- To Freeze. Freeze cooked zucchini cakes flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
Recommended Tools to Make this Recipe:
- Box Grater: The best for grating the zucchini.
- Colander: For straining the zucchini shreds.
- Fish Spatula: For gently flipping the zucchini cakes in the pan. (I use a fish spatula more than other type of metal spatula!)
More Healthy Zucchini Recipes to Try:
Zucchini Orzo Salad with Pepperoncini Dressing
Zucchini-Walnut Fritters with Garlic-Herb Sauce
Quinoa Stuffed Zucchini with Harissa Butter
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Zucchini-Feta Cakes with Harissa Tzatziki
Equipment
- Large skillet
- Mixing bowls
Ingredients
- 1 1/2 lbs. zucchini
- 1 tsp. kosher salt, divided
- 1 cup plain breadcrumbs
- 1 cup crumbled feta cheese
- 2 large eggs, whisked
- 1/4 cup thinly sliced scallions
- 3 Tbsp. chopped fresh dill
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 cup olive oil for frying
- 1/2 cup homemade or store-bought tzatziki
- 1 to 2 Tbsp. mild harissa (such as Mina brand)
- Suggested for serving: pickled red onion
Instructions
- Trim and grate zucchini on the wide holes of a box grater. Place zucchini shreds in a colander and toss with 1/2 tsp salt. Place inside a large bowl (or in the sink), and leave to drain for 30 minutes.After 30 minutes, wrap zucchini in a clean dish towel and squeeze out as much water as possible. Transfer strained zucchini to a large mixing bowl.
- Add breadcrumbs, feta, eggs, scallions, dill, cumin, garlic powder, remaining 1/2 tsp. salt, and black pepper; mix well to combine (I use my hands to thoroughly mash together).Use a 1/4 cup measure to scoop up mixture and form into 10 uniform patties (no thicker than 1/2 inch). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Heat olive oil in a large skillet over medium. Once shimmering, arrange half of zucchini cakes in skillet. Fry until golden brown, gently turning once with a spatula.Transfer to a plate or drying rack
- Combine tzatziki and harissa in a medium bowl; mix well.Serve zucchini cakes with harissa tzatziki and pickled red onion, if desired.
Notes
- To Store. Refrigerate leftover zucchini cakes in an airtight container for up to 3 days.
- To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up. You can also rewarm leftovers in the air fryer (my preferred method).
- To Freeze. Freeze cooked zucchini cakes flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Recipe adapted from NYTimes
Made this for a family brunch and it was a huge hit. Everyone loved it!
Very delicious! I have been cooking a lot with zucchini and this was the first recipe that had outstanding flavor. I would cut back on the salt (I don’t think you need that last 1/2 tsp). Otherwise, great recipe.
These are super tasty!! Greart way to use up an overload of zucchini. We reheated leftovers in the air fryer to make them crispy again.
So happy you enjoyed this one, my friend! Thank you for taking the time to leave a review!
These were easy and so good!
So glad you enjoyed them, Heather! Thank you for leaving a review!
Very nice recipe chef 👍👌👏. I made them tonight simply delicious 😋. Thank you for your effort 🌞😎
Loved these!! We used Parmesan instead of feta and it worked great!
Hi Kayla – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!
Wow, these were divine. I’m excited to eat the leftovers tomorrow! Such yummy flavor and the quick and easy tzatziki and harissa sauce was a perfect compliment.
I never have the patience to properly chill the “batter”, nor get all the water out. So this was a hash consistency (my fault!) Very yummy and rich! My husband was skeptical at first but inhaled the dish and we didn’t have leftovers, boo.
These turned out delicious! A great way to use up all the zucchini our garden continues to produce!