It’s Not Summer Without Zesty Zucchini Corn Cakes!

I’m a gardener.  For years I have tired to limit the number of zucchinis I grow.  I’m down to only one plant, but still I get so many that I’m always looking for recipes to use them!  This recipe is a great addition to a meal.  It’s quick and easy to make.  You can make it up to a point long before the meal, and finish them just before you serve dinner.  Plus it’s another way to get a homegrown veggie onto my family’s diet.  A win-win for me!

If you, like me, want a new and interesting way to serve zucchini. or your lifestyle includes meatless-Mondays, give this recipe a try.  As a side dish or a vegetarian main dish, this one is a keeper!  Enjoy the bounty of summer!

Zesty Zucchini Corn Cakes
  • 1 cup grated zucchini
  • ½ cup frozen corn, thawed
  • ¼ cup chopped onion
  • 1 egg
  • 1 cup baking mix (a good mix to have in the pantry--recipe posted June 29)
  • 1 tablespoon milk
  • ¾ teaspoons salt
  • ½ teaspoon pepper
  • Vegetable oil for cooking
  • ⅓ cup sour cream
  • ½ cup sliced cherry tomatoes
  • Fresh basil sprigs
  1. In large bowl, stir together zucchini, corn,, onion, egg, baking mix, milk, salt and pepper.
  2. Grease a griddle or skillet with oil and heat over medium heat to about 350 degrees F. For each cake, pour ¼ cup batter onto hot skillet. Cook until golden brown on both sides. Be sure to press down after flipping from first side to get cake to cook through.
  1. Serve zucchini corn cakes topped with sour cream and tomatoes. Garnish with basil, if desired.