Zucchini Cakes, 2 each serving

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.8
  • Total Fat: 6.3 g
  • Cholesterol: 37.5 mg
  • Sodium: 314.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Zucchini Cakes, 2 each serving calories by ingredient
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Number of Servings: 4


    1.5 cup coarslely grated zucchini
    1/4 tsp lite salt
    1/2 cup Progresso Plain Bread Crumbs
    1 small egg
    1 green onion, sliced thinly
    1/4 diced bell pepper
    2/3 tsp Old Bay Seasoning
    1/2 tsp Dijon Mustard
    1/2 tbsp Kraft Light Miracle Whip
    dash of red pepper flakes
    1 tbsp olive oil
    1 pat of unsalted butter


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 1 cup. Place Zucchini and remaiing ingredients (except oil and butter) in a bowl. Mix well. Form into 4 patties the size of crab cakes. Chill.
Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels
Brush with oil and butter and bake at 450F until lightly browned.

Serving Size: Makes 4 cake patties

Number of Servings: 4

Recipe submitted by SparkPeople user TRITENOUR.

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