Zucchini & Corn Cakes

Here’s a quick and easy way to use left over corn on the cob and zucchini. Makes a great light lunch, or a side for supper.


Makes: 6-8 cakes          Prep Time: 10 minutes          Ready In: 15 minutes


  • 1 1/2 cups zucchini, grated
  • 1/2 cup corn
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil


  1. Place grated zucchini on paper towel to soak up excess water, you may need to do this several times
  2. Combine zucchini, with remaining ingredients, except the oil
  3. Heat oil in a cast iron fry pan
  4. Scoop batter into pan, cooking approximately 5 minutes each side, until golden brown

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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