Saturday, September 8, 2012

Zucchini Carrot "Cakes"

These are a nice "tweak" from my regular zucchini cakes.  I had a bunch of carrots left over so I figured I'd try a little something different.  This is another item that does well in the freezer so I make a bunch at once (I doubled the recipe) and freeze them for later.

Zucchini Carrot Cakes (patties)

1 cup Bisquick
1/2 cup shredded mozzarella cheese 
2 eggs, beaten 
2 cups shredded zucchini
1 cup shredded carrots
½ small onion, chopped
dash of pepper
dash of nutmeg
dash of paprika 
Olive oil


Let your shredded zucchini sit for about 10 minutes then squeeze out excess moisture.

Combine Bisquick, cheese, pepper, nutmeg, paprika, eggs, zucchini and onion in a mixing bowl. Blend well. 

Turn on your pan or skillet on high.  Add olive oil.

Spoon heaping tablespoons of zucchini mixture into skillet.  Fry for 3 to 5 minutes per side, until golden brown.

Place browned patties on a plate or paper towel.  Serve hot with marinara sauce or ketsup.

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  1. Oh no I need one of these right now, they look so good, like a fritter! Thanks for sharing!

  2. Yep, like a fritter! Thanks for hosting a Super party!

  3. Yum, I love anything with zucchini :) Thanks for the follow, following you back!

  4. These look yummy!!

  5. Yummy! I'm looking forward to adding these to our new vegetable recipes. Thank you for sharing at my Our Favorite Things Link Party.

  6. So very tasty! Now I know what I want to make for dinner tomorrow!

  7. These look delicious, Mary! Thanks for sharing on Marvelous Mondays!

  8. More zucchini- yum! I gotta go get my zucchini on too! Lily would love these!


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