Zucchini Cakes

4 of 5 (6)
editors choice
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


A great side dish recipe with lots of Vitamin C. A great side dish recipe with lots of Vitamin C.
Number of Servings: 2


    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


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.

Member Ratings For This Recipe

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    Very Good
    Ony thinkg I added was a bit of salt and pepper to flavor these yummy cakes! It was hard to tell they were not made of potatoes! - 9/20/09

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    I made these Sunday and my family ate the extras. They wanted them the next night too. Will definitely make again. Thanks for sharing recipe. - 2/19/08

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    Very Good
    Tried this tonight and it was a hit. Will definitely make it again but with a little less dill. - 12/3/07

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    Absolutely LOVED this, as did my dinner guests (which included 2 children!!) Will definitely make again! - 3/16/07