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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.3
  • Total Fat: 21.7 g
  • Cholesterol: 94.6 mg
  • Sodium: 361.4 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 9.3 g

View full nutritional breakdown of Zucchini Cakes with red pepper and feta calories by ingredient
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Zucchini Cakes with red pepper and feta


Zucchini Cakes with red pepper and feta

Introduction

These flavorful zucchini cakes have red bell pepper and feta cheese to give them a wonderful blast of flavors. They are filling enough to serve as the main dish with a side salad or hot veggie. I was inspired to make these because I love the ones on Ruby Tuesday's menu. These are close. These flavorful zucchini cakes have red bell pepper and feta cheese to give them a wonderful blast of flavors. They are filling enough to serve as the main dish with a side salad or hot veggie. I was inspired to make these because I love the ones on Ruby Tuesday's menu. These are close.
Number of Servings: 8

Ingredients

    2 1/2 cups Zucchini, grated or finely shredded and well drained
    1/2 cups sweet red pepper, finely chopped, drained
    1/2 cup onions, finely chopped
    1/2 cup FRESH parsley leaves, chopped (reduce amount if dried)
    1/2 cup FRESH dill leaves, chopped (reduce amount if dried)
    1/2 tsp black pepper
    8 oz Feta Cheese, crumbled
    1/2 cup whole grain flour
    1/2 cup Olive Oil
    3 whole eggs
    2 egg whites

Directions

Mix all ingredients together by hand except the eggs. Beat the eggs and egg whites together, then add to vegetables, mix well.

Add the oil to a fry pan and put heaping spoonfuls of zucchini mix in pan - flatten slightly. Turn when browned and cook the other side. Blot on paper towels.

These can be eaten hot or cold. Try making mashed cauliflower and some green beans to get a wonderful filling meal.

Serving Size: 8 cakes

Number of Servings: 8

Recipe submitted by SparkPeople user STARLASUE.






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Member Ratings For This Recipe

  • I added a picture of the ones I made (note they are on a red plate with hummus and veggies)

    Love this recipe!! Although I did not use any dill and did not measure the parsley, just grabbed a handful and chopped. The insides of the cakes is moist and tender and the outside is browned crunchy. - 2/16/12

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  • I saw these on the menu at Ruby Tuesdays but find that when i prepare food myself its much better for my diet. I absolutely can't wait to make these tonight. - 2/14/12

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  • Used recipe for dinner this evening. Family very much enjoyed the cakes. Be sure to adaquately brown both sides to assure they are properly cooked inside. Followed directions and the batch rendered 16 cakes. Will definetely make the cakes again. - 8/15/11

    Was this review helpful?   yes  No