Zucchini Corn Cake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Zucchini Corn Cake calories by ingredient


Introduction

A nice side dish or main course for light meal. Can easily be reheated in microwave or on stove top. A nice side dish or main course for light meal. Can easily be reheated in microwave or on stove top.
Number of Servings: 4

Ingredients

    1 Zucchini mashed
    1/2 c. Yellow Sweet Corn
    1/4 c. Flour
    1/2 c. Cornmeal
    1/4 tsp. Baking Soda
    1/2 tsp. Ground Cumin
    1/4 tsp. Salt
    1 clove Garlic, minced
    1/4 c. Egg Beaters
    3/4 c. Milk, nonfat
    1 1/2 T Canola Oil
    1/4 c. Red Onion, finely chopped
    1/4 tsp. Cayenne Pepper
    1/2 T Parsley
    1/4 tsp. Black Pepper

Directions

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.