Zucchini Cakes

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 174.4

Total Fat: 13.3 g
Cholesterol: 216.5 mg
Sodium: 159.1 mg
Total Carbs: 5.0 g
Dietary Fiber: 1.4 g
Protein: 9.0 g

View full nutritional breakdown of Zucchini Cakes calories by ingredient

Introduction

Getting ready for zucchini season! I adapted this from a recipe in Marcelle Pick's Core Balance Diet. I added the parmesan for extra protein and flavor. These are good for a veggie-carb hit at breakfast -- and taste great. You could also make them into little tiny cakes for an appetizer. Getting ready for zucchini season! I adapted this from a recipe in Marcelle Pick's Core Balance Diet. I added the parmesan for extra protein and flavor. These are good for a veggie-carb hit at breakfast -- and taste great. You could also make them into little tiny cakes for an appetizer.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 2

Ingredients

I cup grated zucchini

1 tablespoon oil

2 eggs, slightly beaten

1/2 clove garlic, minced

1 tablespoon onion, grated

2 tablespoons grated parmesan cheese

Directions

Mix all ingredients in large bowl and divide into four equal portions. Heat oil over medium-high heat in large skillet. Drop mixture by serving portions into hot oil. Press lightly with spatula to form cake shape and cook on each side until browned and heated through.
2 servings, 2 cakes each serving.

Number of Servings: 2

Recipe submitted by SparkPeople user JILLINWONDER.