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Zucchini Cakes

Nicole Kearsley
These delicious zucchini cakes feature JUSTEGG and Violife vegan parmesan. Fool even the most diehard Omni.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine American, Vegan
Servings 2


  • 2 cups Zucchini shredded 
  • 2/3 cup JUSTegg
  • 2 Green Onions chopped
  • 1/4 cup Garbanzo Bean Flour
  • 1/4 cup vegan parmesan Violife shredded
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 can Cannellini Beans drained & rinsed
  • 1 Lemon zest
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 cup Vegan Sour Cream
  • 2 tablespoons Fresh Dill or dehydrated


  • In a small bowl, mix together vegan sour cream, dill, zest from half the lemon and 1 tsp lemon juice. Season to taste with salt and pepper. Set aside.
  • After shredding zucchini, pat dry to remove as much liquid as possible. Combine zucchini, onions, and JUSTEGG in a large bowl.
  • In a separate bowl combine flour, baking powder, salt, and vegan parmesan cheese. Stir dry ingredients into zucchini mixture until well combined.
  • In a large skillet over medium-high heat add 3 to 4 Tbsp oil. Once hot, working in batches, drop zucchini mixture in 1/4 cup portions into the pan, spreading the mixture out a little to form pancakes. Cook 3 minutes per side. Remove and place on paper towel. Season with salt.
  • While zucchini cakes are cooking, add cannellini beans to a food processor with remaining lemon zest and 1/2 tsp salt. Begin to blend, while pouring in 2 Tbsp extra virgin olive oil and 2 tbsp warm water. Blend until smooth.
  • Serve zucchini cakes over white bean puree with lemon dill sour cream on the side.


ADD MORE TASTE: Serve with optional white bean puree and lemon-dill sour cream for more satistfying taste.
*TEST THE MIXTURES: If you test the cake mixture and it's not sticking together add more JUSTegg
**SERVING: This recipe yields 15 grams of protein for each serving.