Herb-Roasted Zucchini Cakes with Dill Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp zucchini cakes with fresh herbs, served with a tangy dill sauce for a satisfying vegetarian meal. This mediterranean-inspired vegetarian (gluten-free, whole30) ready in about 28 minutes layers grated zucchini, almond flour, chopped 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

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 2 cups grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  2. 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.
  3. 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.

Frequently asked questions

How long does Herb-Roasted Zucchini Cakes with Dill Aioli take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Herb-Roasted Zucchini Cakes with Dill Aioli?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Herb-Roasted Zucchini Cakes with Dill Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Zucchini Cakes with Dill Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Zucchini Cakes with Dill Aioli gluten-free?

Yes — this recipe is tagged gluten-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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