Kids and adults love these savory cakes that include shredded zucchini and corn kernels — two vegetables that taste like summer in one bite. Here are a few tips to make this dish a big success:

You can serve these all by themselves or topped with myriad sauces. Tzaziki, romesco, pesto or tomato-red pepper sauce are just a few ideas to consider. You also can make these four hours ahead, place on paper towels and then reheat at 325 F in an air fryer for about 8 to 10 minutes. Making these ahead will be helpful so there is no last-minute cooking, and they go nicely with any simple entree.

Zucchini Corn Cakes

Makes about 6 cakes

2 medium zucchini (about 1 pound)

Salt

1/2 cup corn kernels, (about 1 ear corn stripped)

3 tablespoons finely sliced chives

3 tablespoons finely chopped basil

2 large eggs

2 medium garlic cloves, minced

1/3 cup freshly grated Parmesan-Reggiano

Zest of 1 lemon

Salt and freshly ground black pepper

1/4 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons mild olive oil

1. Grate the zucchini using the large holes of a box grater or food processor fitted with the shredding disk. Transfer to a colander in the sink and sprinkle about a teaspoon of salt over the zucchini and mix to evenly coat. Let sit in the sink for 20 to 30 minutes. Wrap the zucchini in cheesecloth or a clean kitchen towel and squeeze to remove all the excess liquid over the sink. Set aside.

2. Combine the corn, chives, basil, eggs, cheese, zest, salt and pepper, flour and baking powder in a medium bowl and whisk together until nicely blended. Add the reserved zucchini to the mixture and stir with a fork until the shredded zucchini is evenly mixed together.

3. Heat 1 tablespoon of olive oil in a large nonstick skillet or cast-iron pan over medium-high heat. When the oil is hot, drop 1/3-cup portions of batter into the pan, leaving space between the cakes. Cook three cakes at a time, then repeat with the remaining oil and batter. Cook for about 3 minutes on the first side and 2 minutes on the second, watching carefully so they do not burn.

4. Reduce the heat if they brown too quickly. Transfer the cooked cakes to paper towels to drain, and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.