Herb-Roasted Zucchini Cakes with Dill Aioli

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp zucchini cakes with fresh herbs, served with a tangy dill sauce for a satisfying vegetarian meal. This Mediterranean-inspired vegetarian recipe (gluten-free, whole30), ready in about 28 minutes, layers zucchini, almond flour, fresh basil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 4 Mediterranean cuisine 240 cal/serving

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Ingredients

2 cups, grated zucchini
1/2 cup almond flour
1/4 cup, chopped fresh basil
2 tbsp, chopped fresh dill
1/2 tsp sea salt
1 tbsp olive oil
1 tbsp, fresh dill
2 tbsp avocado oil mayonnaise

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Instructions

Step 1: Preheat oven to 375°F. Place 2 cups grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
Step 2: In a bowl, combine squeezed zucchini, 1/2 cup almond flour, 1/4 cup chopped basil, 2 tbsp chopped dill, and 1/2 tsp sea salt. Mix until evenly distributed.
Step 3: Form mixture into 4 patties (about 3/4 inch thick). Heat 1 tbsp olive oil in a skillet over medium heat. Cook patties for 4 minutes per side until golden brown and crisp.