Easy Salmon Patties (aka Salmon Cakes!)

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce. Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food? Ingredients for this salmon patties recipe, aka salmon cakes What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.

Salmon Patties

Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food?

Ingredients for this salmon patties recipe, aka salmon cakes

What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a bun. (But you could certainly make these into 4 large burgers as well!) Here’s what you’ll need to make this salmon patties recipe:

  • Canned salmon (boneless skinless)
  • Fresh parsley
  • Capers
  • Old Bay, onion powder, and salt
  • Dijon mustard
  • Mayonnaise
  • Olive oil, for pan frying

Can you use leftover salmon for salmon cakes? Yes! Simply use flaked cooked leftover salmon in place of the canned salmon.

Salmon patties recipe

More about canned salmon

What’s canned salmon? This is a fairly new product to us, versus canned tuna which is a pantry staple. But canned salmon is absolutely worth stocking in your pantry too! Here are a few things to note:

  • Canned salmon is much cheaper than fresh! Buying canned is a great way to have a shelf-stable seafood protein that’s much more economical than a fresh salmon fillet.
  • Look for boneless skinless canned salmon. Unlike tuna, you can easily find canned salmon that has edible skin and bones. Try to find a brand that’s boneless skinless for best results here.
  • Substitute it for tuna to make salmon salad. Canned salmon is great for salmon salad: substitute it in this Classic Tuna Salad recipe! Or try it in this Tuna Pasta Salad.

How to make salmon patties

Salmon patties are simple to make: the only part that requires a little technique is flipping them! Here are the main steps for how to make salmon cakes (or see the recipe below for specifics):

  • Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, capers, spices, panko, Dijon mustard and mayonnaise).
  • Form and refrigerate: Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture. At this point, you can also refrigerate for about 1 day before cooking them.
  • Pan fry: Heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes per side until lightly browned on both sides. Make sure to flip them very gently.
Salmon Patties

Panko vs breadcrumbs, and how to make them gluten free

The panko or breadcrumbs are an important component to salmon patties. It gives them just the right texture so they’ll form into cakes (otherwise they easily fall apart). We like using panko since it’s easy to have on hand and very shelf stable. But here are a few more options — and some gluten free ideas:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It’s easy to keep on hand and great in many recipes (like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms).
  • Coarse breadcrumbs also work! Make sure to look for coarse since normal store-bought breadcrumbs are very fine (almost like the texture of sand). Or use homemade breadcrumbs.
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free panko these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs.

Old Bay seasoning and why it’s necessary!

Old Bay seasoning is the perfect seasoning for seafood like salmon patties! Here’s what to know about using it:

  • Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes.
  • Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!

Serve salmon cakes with tartar sauce or remoulade!

The best part of salmon cakes? Dipping them! The best seafood sauces are tartar sauce and remoulade sauce. What’s the difference? Here’s what they are, and a few other options to try as well:

  • Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century and is popular in US Cajun and Creole cuisine. Try this Easy Remoulade Sauce.
  • Tartar sauce is similar to remoulade; it’s a mayo-based seafood sauce made with pickles, capers and herbs that’s popular in the US, UK, Australia, South Africa and more. Try our Easy Tartar Sauce.
  • Chipotle ranch dressing is another fun option; it packs a little heat with adobo sauce.
  • Creamy cilantro sauce is a great sauce without mayo: it’s dairy-free and made with blended cashews!
  • Yogurt dill sauce is delicious and has a Mediterranean flair
Tartar sauce

What to serve with salmon patties

How to make salmon patties into a meal? We served this as an easy lunch to Alex’s mom and our 4 year old recently, and they gobbled it up! It’s also a great healthy dinner idea, served over greens with quinoa or rice. Here are some ideas for how to serve salmon patties or salmon cakes:

This salmon patties / salmon cakes recipe is…

Pescatarian, dairy free, and gluten-free with gluten-free panko.

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Salmon patties

Easy Salmon Patties (aka Salmon Cakes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 patties
  • Diet: Gluten Free

Description

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.


Ingredients

  • 18 ounces canned salmon (boneless skinless)
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon capers, drained and minced
  • 1/2 teaspoon each Old Bay seasoning and onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil, for cooking
  • For serving: Tartar Sauce or Remoulade Sauce (required!)

Instructions

  1. Drain salmon and shred it with a fork. In a medium bowl, mix it with the parsley, capers, Old Bay, onion powder, kosher salt, panko, Dijon mustard and mayonnaise. 
  2. Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours).
  3. Meanwhile, make the tartar sauce or remoulade sauce.
  4. When ready to cook, heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 5 minutes more until lightly browned on the other side. Serve with the sauce. 
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon patties, salmon patties recipe, how to make salmon patties, canned salmon patties, salmon cakes, salmon cakes recipe, how to make salmon cakes, salmon cakes with canned salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pistachio Crusted Baked Salmon

If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor. The salmon has a lemon Dijon sauce that has a t…

If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor. The salmon has a lemon Dijon sauce that has a touch of garlic and is sweetened…

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Homemade Fish Sticks

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Best-Ever Eggplant Meatballs

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner. Ever tried making meatballs…with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, we just didn’t really believe it…until now. Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, we took one bite and yelled “Wow!” (True story.) Ingredients for eggplant meatballs It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following: Eggplant: you’ll need 2 pounds; 3 medium or 2 large (it’s helpful to weigh out exactly at the store! Garlic Jarred sundried tomatoes Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more! Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks! Salt and pepper What’s Italian panko? Is there a substitute? Panko is a flaky bread […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner.

Eggplant meatballs

Ever tried making meatballs…with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, we just didn’t really believe it…until now. Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, we took one bite and yelled “Wow!” (True story.)

Ingredients for eggplant meatballs

It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following:

  • Eggplant: you’ll need 2 pounds; 3 medium or 2 large (it’s helpful to weigh out exactly at the store!
  • Garlic
  • Jarred sundried tomatoes
  • Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more!
  • Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks!
  • Salt and pepper
Eggplant meatballs recipe

What’s Italian panko? Is there a substitute?

Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading and frying. Italian panko are made with seasonings and salt. Panko is available in most grocery stores and online. You can also find gluten-free panko or Italian panko online, to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. See the recipe below for quantities.
  • Look for coarse breadcrumbs instead, or make them! Some purchased breadcrumbs have very fine texture, which isn’t as ideal (but you can still use them). Italian breadcrumbs have the salt and herbs added, so they are a good substitute. If all you can find is plain, use the salt and herbs from the recipe below as well.
Eggplant meatballs

Roast the eggplant small diced, skin on (here’s why!)

The key to these eggplant meatballs is this. Roast the eggplant chopped very small, then mash it with a potato masher before forming the balls. Here’s why:

  • Roasting with the eggplant skin on makes the very best juicy, meaty texture that’s incredibly satisfying. You’ll have some chunks in the meatballs: but that’s good!
  • Using a food processor or blender or removing the eggplant skin makes a texture that’s gooey rather than meaty: not nearly as delicious. Speaking of…

A few tips on forming eggplant meatballs

These eggplant meatballs have lots of texture to the dough, which can make forming them a little different than say, falafel. Here are a few tips on the forming process:

  • Include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.
  • You can also discard a few of the skin pieces if it’s hard to form the balls. But again, the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough!
Eggplant meatballs recipe

You’ll need about 1 hour: or they’re great for make-ahead!

Keep in mind: in total, this eggplant meatballs recipe takes about 1 hour to make. We’re obsessed with fast and easy recipes around here, as you may know. But guess what: this recipe is so good, it’s absolutely worth the 1 hour prep time! Here’s what to know about planning and meal prep to make it fit into your lifestyle:

  • Eggplant meatballs save very well: you can refrigerate or freeze! If you can make them ahead, it makes dinner time a breeze! Store them refrigerated for up to 5 days or frozen for up to 3 months, stored in a single layer in a freezer safe container.
  • To reheat, simply warm them in a skillet with marinara. That’s it! So easy.
  • Or, make them on a weekend or when time allows. If you have the time, it’s a perfect recipe for a Saturday or Sunday dinner.

Make it a meal: main dish, pasta, and more!

Take one bite of these eggplant meatballs and you’ll be amazed by the amount of flavor going on with these babies. Don’t even think of them as a vegetarian meatball: they’re just DELICIOUS. Now, you don’t need to serve them with pasta: but you can. The only thing that’s required is the marinara sauce (use your favorite jar). Here are a few ways you can eat these eggplant meatballs:

How would you serve them? Let us know in the comments below!

Eggplant meatballs

This eggplant meatballs recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

Print
Eggplant meatballs

Best-Ever Eggplant Meatballs


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 20 meatballs (4 servings)
  • Diet: Vegetarian

Description

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner.


Ingredients

  • 1/4 cup olive oil
  • 2 pounds eggplant (3 medium or 2 large, about 12 cups diced into 1/2-inch pieces)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon jarred sun-dried tomatoes, finely chopped
  • 1 1/4 cups Italian panko (use gluten free as needed)*
  • 1/2 cup grated Parmesan cheese (not shredded)
  • Freshly ground black pepper
  • For serving, 1 large jar marinara sauce, 8 to 12 ounces spaghetti or bucatini pasta or zucchini noodles

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the eggplant into 1/2-inch chunks by slicing 1/2-inch rings and then cutting the rings into cubes. The size of dice is important for the final texture! (If you weren’t able to weigh the eggplant, measure out 12 cups 1/2-inch diced). 
  3. In a large bowl, quickly mix the eggplant with olive oil and kosher salt (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
  4. Roast for 25 minutes, then stir and roast 10 minutes more until browned and very tender. Remove and reduce the oven heat to 400 degrees Fahrenheit. 
  5. Add the warm eggplant to a bowl and mash it with a potato masher until chunky and mostly mashed. Stir in the minced garlic, finely chopped sundried tomatoes, Italian panko and grated Parmesan cheese. Taste and add any salt to taste (we added only 1 pinch; remember that the marinara sauce will also add flavor after baking).
  6. Use your hands to form the dough into 20 balls. You’ll include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.  You can also discard a few of the skins if it’s hard to form the balls. But the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough! See the photos above. 
  7. Place the meatballs on a parchment lined baking sheet. Bake 18 to 20 minutes until lightly browned on top and very browned on the bottom. Allow to cool for 5 minutes, or longer if desired (the balls will firm up). At this point, you can serve immediately, refrigerate for 1 week or freeze for up to 3 months (in a single layer in a freezer safe container). While the meatballs bake, you can boil the pasta or prep the zucchini noodles. 
  8. To serve, add the marinara sauce to a skillet and add the meatballs in a single layer. Heat for 1 to 2 minutes until warmed. Serve over the noodles, then top with grated Parmesan cheese (and chopped fresh basil, if desired). You can also serve as a vegetarian main dish with a few sides, like broccoli and couscous, rice or quinoa.

Notes

*We recommend Italian panko for the best results. If all you can find is regular panko, use 1 1/4 cups regular panko, mixed with 1/2 teaspoon kosher salt and 2 tablespoons Italian seasoning (or 1 tablespoon dried oregano and 1/2 tablespoon each dried basil and thyme). If you can’t find panko at all, you can substitute coarse breadcrumbs — the texture of store-bought is very fine, so chunkier homemade breadcrumbs are ideal (but you can use either). Italian breadcrumbs work in a pinch; adjust the salt to taste. If you eat gluten-free, you can find gluten-free panko online.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Eggplant meatballs, eggplant meatballs recipe

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Stovetop Pumpkin Mac and Cheese

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Easy Coconut Shrimp

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner. Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started? Coconut shrimp that’s baked, not fried! Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp. This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner.

Coconut shrimp

Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started?

Coconut shrimp that’s baked, not fried!

Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp.

This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray of oil.

How to make coconut shrimp

What type of shrimp to use?

There’s lots of variation in the shrimp you’ll find at the store. Here are a few tips on what to look for when you’re making coconut shrimp:

  • Find large shrimp. It’s customary to use large shrimp to get the perfect bite; you can also use medium (and you’ll end up with more bites!).
  • Use tail on. Coconut shrimp is always made with the tail on: this makes for a lovely presentation. Of course, you pop off the tails when eating.
  • Fresh or frozen. You can use either here! Just make sure to thaw the shrimp in advance (see below).
  • Wild caught. If you can, look for wild caught: it’s the most sustainable!

How to make coconut shrimp: basic steps & tips!

You’ll have to make a little assembly line to make this healthy coconut shrimp. That is: there are three stations in the breading process: flour, eggs, and a coconut and panko mixture. Set these up in a line, then go at it! It takes a little time and your hands might get a little messy, but it’s fun! We like enlisting a friend or partner to help, but you can easily do it yourself. Here’s what to do:

  • Lightly coat the shrimp in flour. This helps the next ingredients to stick.
  • Dip the shrimp into eggs. A coating of egg is the glue that holds on the crunchy bits.
  • Coat the slices in coconut and panko. Then dip the shrimp right into the panko and coconut mix.
  • Wash your hands as needed. The egg with coconut and panko can get a little gummy and messy, so wash your hands as needed throughout the process. A tip: we like to keep a bowl of water next to our assembly line so we can quickly rinse off the goo.
  • Bake 12 to 15 minutes at 400 degrees. You don’t even need to flip!
Coconut shrimp

Wait: what’s panko?

Ever worked with panko? Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading when frying…or this coconut shrimp! Panko is available in most grocery stores; if you can’t find it, look for coarse breadcrumbs instead. Some purchased breadcrumbs have very fine texture, which wouldn’t end up quite as crispy as panko.

How to thaw shrimp

Are you working with frozen shrimp? The nice thing about shrimp is that frozen tastes nearly as good as fresh (which is not true for all seafood and fish). The only thing is you’ll have to allow for time to defrost. Here are our tips on the best way to thaw shrimp:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 minutes.
Coconut shrimp

Dipping sauces for coconut shrimp

Once you’ve made up your baked coconut shrimp, the sky’s the limit for how to serve it! At seafood restaurants and Tiki bars it’s often served with sweet chili sauce. But there are lots of other options! Here are a few dipping sauces we love:

  • Sweet chili sauce: This is the best way to serve coconut shrimp because it has that classic flavor you expect. You can find it near the Asian-style condiments at your grocery.
  • Cilantro sauce: This Cilantro Lime Ranch is a fun option, or try Creamy Cilantro Sauce.
  • Cocktail sauce: Why not? Try it as an alternative to the classic with our Famous Homemade Cocktail Sauce.

Or, make it dinner with a few sides!

Here’s the thing: if I’m going to spend all this time on healthy baked coconut shrimp…I want to make it into dinner! You can easily serve this as a meal if you add a few sides. Here are some ideas:

And that’s it! We hope you love this one: let us know in the comments below.

Shrimp appetizer recipe

This coconut shrimp recipe is…

Pescatarian and dairy free.

Print
Coconut shrimp

Easy Coconut Shrimp


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This crunchy coconut shrimp is baked to perfection! It’s easy to make, full of huge flavor, and works as an appetizer or dinner. 


Ingredients

  • 1 pound large shrimp, deveined tail on
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt*
  • 1/2 cup flour (gluten-free flour as necessary)
  • 2 eggs
  • 2/3 cup panko
  • 1/2 cup shredded sweetened coconut
  • Chopped parsley or cilantro, for garnish
  • Sweet chili sauce, for serving

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. If frozen, thaw the shrimp.
  3. Pat the shrimp dry. Mix the shrimp in a bowl with the garlic powder, onion powder, and kosher salt
  4. Place the flour in an even layer on a plate. Whisk the eggs in a medium bowl, and set it next to the plate. Place the panko and coconut on another plate, and set it next to the bowl. Line a baking sheet with parchment paper. 
  5. Dredge each shrimp into the flour, then dip it into the eggs, then dredge it into the panko and coconut. Place each shrimp gently onto the baking sheet. Wash your hands off as necessary, since the coating can start to become gooey. 
  6. Place the baking sheet in the oven and bake until juicy and opaque, about 12 to 14 minutes.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Coconut shrimp

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A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Squash and Zucchini Casserole

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know! Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash. Ingredients for squash and zucchini casserole This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need: Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly. Spices: garlic powder, onion powder, oregano, salt Olive oil or butter Parmesan cheese 2% milk Flour Seasoned Italian panko: this is […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.

Squash and zucchini casserole

Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know!

Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash.

Ingredients for squash and zucchini casserole

This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:

  • Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly.
  • Spices: garlic powder, onion powder, oregano, salt
  • Olive oil or butter
  • Parmesan cheese
  • 2% milk
  • Flour
  • Seasoned Italian panko: this is the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
Zucchini

Use Italian Panko or breadcrumbs, or this substitute

This casserole is made using Italian panko or breadcrumbs. What are they? Italian breadcrumbs have seasonings and salt added. This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:

  • Use regular panko or make homemade breadcrumbs.
  • To 1 cup of the plain panko or breadcrumbs, add: 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder and 1/8 teaspoon dried thyme, and 1/8 teaspoon kosher salt.
  • Use 1/2 cup in the recipe below and save the remaining for future recipes.
How to make bread crumbs with herbs
Try homemade Italian breadcrumbs if you can’t find storebought

How to make squash and zucchini casserole (basic steps)

The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:

  • Slice & season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
  • Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
  • Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
  • Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
Zucchini and squash casserole

Here’s why to rest after baking!

Once you’re done baking this squash and zucchini casserole, here’s the thing. It’s best to rest for at least 10 minutes after baking. Why? Two reasons:

  • Resting lets the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken.
  • It also cools and sets the squash. The squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.

Variation: gluten free casserole

Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:

  • Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
  • Flour: You can use gluten-free flour or cornstarch in place of the flour.
Zucchini and squash casserole

Ways to serve squash and zucchini casserole

This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Are a few ways to serve it:

This squash and zucchini casserole is…

Vegetarian. For gluten free, see the section above.

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Squash and zucchini casserole

Squash and Zucchini Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.


Ingredients

  • 3 pounds zucchini and squash (about 2 medium zucchini and 2 medium squash)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons oregano
  • 1 3/4 teaspoons kosher salt, divided
  • 2 tablespoons olive oil or butter
  • 3/4 cup + 2 tablespoons shredded Parmesan cheese
  • 1/2 cup + 2 tablespoons 2% milk
  • 1 tablespoon flour
  • 1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)*

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
  3. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
  4. Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
  5. Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
  6. Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.

Notes

*You can also make homemade Italian breadcrumbs: see Step 4 in How to Make Breadcrumbs.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Squash and Zucchini Casserole

More zucchini recipes

Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:

  • Perfect Sauteed Zucchini Ten minutes in a hot pan makes this green vegetable truly irresistible.
  • Best Zucchini Bread It’s got the best flavor: cinnamon-scented, with just the right sweetness.
  • Grilled Zucchini Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor!
  • Chocolate Zucchini Cake This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Eggplant Parmesan

This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. I will be the first to admit that I’m still on the fence about how much I really love eggplant. But when it comes […]

This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs.

Baked Eggplant Parmesan

I will be the first to admit that I’m still on the fence about how much I really love eggplant.

But when it comes to eggplant Parmesan, count me in anytime. ♡

Yes, all of those layers of cozy marinara sauce, gooey melted Mozzarella, sweet fresh basil, and of course, lots and lots of freshly-grated Parmesan probably have something to with my love of this eggplant Parm.  But I’m also especially partial to the zesty toasted breading used to coat the roasted eggplant rounds in this particular recipe.  It’s not authentically Italian (melanzane alla parmigiana in Italy actually doesn’t include any breading for the eggplant), but it’s the delicious American-style version of eggplant Parmesan that I grew up loving.  And — bonus — this crispy breading in this recipe is baked instead of deep-fried.  And most importantly, super delicious.

Over the years, thousands of our readers have made and loved this baked eggplant Parmesan recipe.  So now that eggplant season has begun again here in Barcelona, I thought I would snap some fresh pics and bump this recipe back to the top of the blog for any of you who have yet to give it a try.  Trust me, it’s a winner!

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