SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 4.0 g
  • Cholesterol: 47.6 mg
  • Sodium: 634.0 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Zucchini Cakes calories by ingredient
Report Inappropriate Recipe

Zucchini Cakes

Submitted by: PNICOLET1

Introduction

To make mini-zucchini cakes, form the mixture into 1 inch patties and place on a baking sheet. Brush with oil and butter and bake at 450 degrees until lightly browned. To make mini-zucchini cakes, form the mixture into 1 inch patties and place on a baking sheet. Brush with oil and butter and bake at 450 degrees until lightly browned.
Number of Servings: 4

Ingredients

    3 cups coarsely grated zucchini
    1/2 teaspoon salt
    1 cup fresh breadcrumbs (from a baguette)
    1 egg
    2 green onions, thinly sliced
    1/4 cup diced red bell pepper
    1 teaspoon Old Bay seasoning
    1 teaspoon Dijon Mustard
    1 tablespoon Mayo or plain yogurt
    1/8 teaspoon red pepper flakes (optional)
    1 Tablespoon vegetable oil for frying
    1 teaspoon butter

Directions

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill

2. Heat oil and butter in a skillet.

3. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4

Serving Size: Makes 8 patties, 2 per person

Number of Servings: 4

Recipe submitted by SparkPeople user PNICOLET1.






Great Stories from around the Web


Rate This Recipe