Zucchini Corn Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Zucchini mashed1/2 c. Yellow Sweet Corn1/4 c. Flour1/2 c. Cornmeal1/4 tsp. Baking Soda1/2 tsp. Ground Cumin1/4 tsp. Salt1 clove Garlic, minced1/4 c. Egg Beaters3/4 c. Milk, nonfat1 1/2 T Canola Oil1/4 c. Red Onion, finely chopped1/4 tsp. Cayenne Pepper1/2 T Parsley1/4 tsp. Black Pepper
1) Dice and mash OR shred zucchini - need to make 3/4 to 1 cup packed. Squeeze out as much moisture as possible
2) Mix together dry ingredients (flour, cornmeal baking soda, cumin, salt, peppers, parsley)
3) In separate bowl, mix together remaining ingredients, including zucchini
4) Stir "wet" and "dry" ingredients together until moistened
5) Heat a large skillet over medium-high heat, spraying with non-stick Crisco / Pam or similar
6) Spoon batter to make 4" cakes and cook until centers appear dry (similar to pancake cooking). Flip and cook until lightly browned
Makes 2-3 cakes per serving. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACLARE1.
2) Mix together dry ingredients (flour, cornmeal baking soda, cumin, salt, peppers, parsley)
3) In separate bowl, mix together remaining ingredients, including zucchini
4) Stir "wet" and "dry" ingredients together until moistened
5) Heat a large skillet over medium-high heat, spraying with non-stick Crisco / Pam or similar
6) Spoon batter to make 4" cakes and cook until centers appear dry (similar to pancake cooking). Flip and cook until lightly browned
Makes 2-3 cakes per serving. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACLARE1.
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 6.8 g
- Cholesterol: 1.1 mg
- Sodium: 324.9 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.6 g
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