Zucchini Summer Squash Cakes with Herbed Goat Cheese

zucchini cakes

by JenniferA - Bread and Putter on July 29, 2011

Once upon a time, in a blog long, long ago, I went a little zucchini crazy and did a solid consecutive 7-day week of zucchini recipes.  One particular recipe became a favorite around here – zucchini cakes.  My husband would be quite content if I shredded every zucchini I encountered over the summer and froze it all for year-round zucchini cakes.  My freezer isn’t quite big enough for all that zucchini, so I hadn’t actually made them in quite awhile until tonight.  And tonight I got the idea to change it up.

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First, I decided to throw in some yellow summer squash. Then, I realized I still hadn’t submitted any posts yet for Goaterie! Goaterie is an online festival of all things goat – check out the cute little goat badge over there on the right. So, why not mix a little goat cheese in with the squash?

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I just happened to have this lovely herby goat cheese on hand, so it got mashed right into the shredded squashes.

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I do think the cheese made the cakes a wee bit stickier, so if you try it, do use a non-stick pan. And try it you should. All the deliciousness of the original zucchini cakes, plus creaminess and a little goaty tang. And, I think the summer squash gave it a slightly crispier texture. Win, win, win!

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{ 7 comments… read them below or add one }

Barbara | Creative Culinary July 29, 2011 at 3:12 am

Yum! My favorite summer zucchini dish is mixing it with cream cheese…now that I’m all crazy about goat…I can just imagine how wonderful this is! Do make sure you add it to the #Goaterie page too, OK?

http://www.creative-culinary.com/how-does-sfeeha-on-pita-end-up-with-tripping-on-goat/

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Karma August 1, 2011 at 2:11 pm

Your hubby raved about these to me when I was over for dinner last week! I was surprised for him to be so enthusiastic about veggies! Could I shred up some of my “club” sized zucchini and freeze it to make these later? Do I have to wring the water out of them before I freeze?

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JenniferA August 3, 2011 at 1:03 am

I think I’d leave the water in, just in case you want to use some of it for zucchini bread!

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Mark Scarbrough August 1, 2011 at 8:40 pm

Jennifer, these look fantastic! Love the crisp edges. Drooling appropriately!

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William August 14, 2011 at 2:02 am

Jennifer, I made your “squash cakes” and I followed your recipe, and they came out horrible! Have you made these more than once? The ratio doesn’t work and they are sloppy; not cake like. They all fell apart. Perhaps you should consider refining your recipe before you recommend this to other people.

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JenniferA - Bread and Putter August 14, 2011 at 3:30 pm

William – I am so sorry – I missed a step in the recipe. I am going to edit it right it now. The shredded zucchini and summer squash have to be squeezed out in a towel before using. I apologize – I actually have made the basic recipe many times and just tweaked it a bit this time with the cheese and the summer squash. It was just sloppy of me to miss that step.

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Valerie August 15, 2011 at 3:47 pm

Mmm, this sounds good, but I can’t wrap my tastebuds around goat cheese. I think I’ll try it with feta and italian seasoning instead.

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