Zucchini & Goat Cheese Cakes

Okay, I know I say this all the time, but I think these are my new favorite! Maybe I just have a new favorite every other day, but whatever the case, right now, these are it!

Not only will your tastebuds love these zucchini and goat cheese cakes, but your body will too! These are packed full of zucchini (among other healthy ingredients), and zucchini is wooooooonderful for you! Just check out some of the benefits they have to offer.

  • They are full of vitamin C, which is great for the immune system.
  • As far as vegetables go, they have a decent amount of protein in them.
  • They are good for the nervous system.
  • They have a high fiber content, making them great for healthy digestion.
  • They are excellent for eye health and preventing diseases related to the eyes.
  • They are very hydrating due to their high water content.

You will love these zucchini cakes, and they’re pretty simple to make! Also, if you eat gluten free, these are perfectly fine since they use gluten free oats as opposed to more traditional breadcrumbs to hold them together.



  • 2 cups shredded zucchini
  • 1/4 cup red onion, chopped into very small pieces
  • 1 cup crumbled goat cheese
  • 3/4 cups oatmeal
  • 2 eggs, whisked
  • 1 teaspoon olive oil


1.)  Put your 3/4 cup oatmeal in a food processor or blender and pulse on high until the oats have a bread crumb like consistency.

2.) Prepare your zucchini by shredding 2 cups worth, then place on a dish towel and cover with another dish towel.  Squeeze out as much moisture as you possibly can, then set aside.  Chop your onions and crumble your goat cheese.

3.) In a medium mixing bowl, mix together the zucchini, goat cheese, oats, and onion.

4.) Add your eggs and mix everything together well.

5.) Heat your olive oil over medium heat in a large frying pan.  Form your mixture into eight balls.  Place them on  your frying pan, then gently press them down with a fork or spoon to form patties (you may have to do this in batches – I could only fit  four at a time on my frying pan).  Cook on one side for about 2-4 minutes.

6.) Using a spatula, carefully flip each cake over.  Cook on the other side for 2-3 minutes till cooked through.

7.) Place a paper towel over a plate and transfer the cakes to the plate.  Let sit for 5-10 minutes, then season with a bit of sea salt and serve.

Try these!  You won’t regret it!  Enjoy! 🙂

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