Step 1: Prepare the Zucchini
Wash and grate the zucchini. Sprinkle it lightly with salt and let it sit for 10 minutes. Wrap it in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2: Mix the Batter
In a large mixing bowl, whisk the eggs until smooth.
Add the grated zucchini, onion, garlic, mozzarella, Parmesan, parsley, flour, baking powder, salt, pepper, paprika, and oregano. Stir everything together until well combined.
Step 3: Heat the Pan
Heat the olive oil or butter in a non-stick or oven-safe skillet over medium heat.
Step 4: Cook the Cake
Spread the zucchini mixture evenly into the skillet, pressing it down gently with a spatula.
Cook for 8–10 minutes until the bottom is golden brown.
Step 5: Finish Cooking
Carefully flip the zucchini cake using a large plate, or transfer the skillet to a 375°F (190°C) oven and bake for 15–20 minutes until the center is fully set and the top is golden.
Step 6: Serve
Let the zucchini cake rest for 5 minutes before slicing.
Garnish with fresh parsley and serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
Tips
- Squeezing the zucchini dry is the secret to a crispy texture.
- Add cooked bacon, diced ham, or shredded chicken for extra protein.
- Swap mozzarella for cheddar, Swiss, or Monterey Jack cheese.
- Serve with a fresh green salad or roasted vegetables for a complete meal.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet or air fryer for the best texture.
Enjoy this crispy, cheesy zucchini recipe that’s simple, satisfying, and packed with flavor! 🥒🧀🍳
