Zucchini Cakes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 161.7
- Total Fat: 4.8 g
- Cholesterol: 0.5 mg
- Sodium: 405.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.6 g
View full nutritional breakdown of Zucchini Cakes calories by ingredient
Introduction
A great side dish recipe with lots of Vitamin C. A great side dish recipe with lots of Vitamin C.Number of Servings: 2
Ingredients
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3 tsp reduced-fat margarine, divided
2 tbsp finely chopped red onion
1 medium zucchini
1/2 medium baking potato, peeled
1/4 cup cholesterol-free egg substitute
4-1/2 tsp bread crumbs
1 tsp chopped fresh dill
pinch white pepper
Directions
Melt 1-1/2 tsp margarine in large skillet.
Add onion; cook and stir 5 minutes or until tender.
Shred zucchini and potato with grater. Drain.
Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.
Melt remaining margarine in large nonstick skillet.
Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.
Number of Servings: 2
Recipe submitted by SparkPeople user BADBETH.
Add onion; cook and stir 5 minutes or until tender.
Shred zucchini and potato with grater. Drain.
Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.
Melt remaining margarine in large nonstick skillet.
Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.
Number of Servings: 2
Recipe submitted by SparkPeople user BADBETH.
Member Ratings For This Recipe
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