Serving Suggestions: Pair with a fresh salad, roasted vegetables, or a dipping sauce like tzatziki or aioli.
Storage: Store cooled zucchini cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.

Variations:

Add shredded carrots, corn, or finely chopped bell peppers for extra vegetables.
Swap Parmesan with feta or goat cheese for a different flavor.
Make mini zucchini cakes for party appetizers or sliders.

FAQ:

Can I bake the zucchini cakes instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through for even browning.
How do I prevent the cakes from being soggy?
Squeeze out all excess moisture from the grated zucchini and use enough breadcrumbs to bind the mixture.
Can these be made ahead of time?
Yes, form the cakes and refrigerate for a few hours before cooking. You can also freeze uncooked cakes for up to 1 month.