Zucchini Cakes

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 32.5
  • Total Fat: 0.7 g
  • Cholesterol: 26.6 mg
  • Sodium: 10.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.6 g

View full nutritional breakdown of Zucchini Cakes calories by ingredient


Makes 8 servings of one patty each

1 point each patty
Makes 8 servings of one patty each

1 point each patty

Number of Servings: 8


    2 cups grated zucchini
    1/4 cup chopped green onions
    1/4 cup chopped fresh parsley
    1/4 cup all purpose flour
    1 large egg
    1/4 tsp garlic salt
    Non-stick cooking spray


1. Combine all ingredients except cooking spray in bowl of food processer or use mixer and process until well combined.

2. Heat small skillet over low-heat for 1 minute; lightly spray with cooking spray.

3. Spoon 2 tablespoons of batter into skillett; cook 1 - 2 minutes on each side or until lightly browned.

Serve with LF sour cream or LF Ranch Dressing (These items not included in calculation of recipe)

Number of Servings: 8

Recipe submitted by SparkPeople user CGMOODY.

TAGS:  Side Items |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I also had to cook these longer than stated but it's worth it and the total cooking time for the whole batch was about half an hour. Delish and healthy - a keeper. - 6/14/09

  • no profile photo

    Very Good
    1 of 2 people found this review helpful
    Great new way to get some veggies at dinner time! I had to cook the pancakes for quite a while on each side to get them cooked all the way through. This recipe is a keeper! - 8/7/08

  • no profile photo

    1 of 1 people found this review helpful
    I make these every summer. I add a little parmesan and lemon rind to the batter. My children love it. - 7/31/08

  • no profile photo

    I used yellow squash because that's what I had (same taste almost) and I must say these were really delicious. I cooked them about 5 minutes on each side and they were perfect. I drizzled a little ranch dressing on top. Husband raved about them and we will enjoy them again. - 7/26/12

  • no profile photo

    These are better than my mother used to make! (Sorry Mom). Easy to make, light and loaded with all of the good stuff without being buried in flour. Thanks for sharing. - 7/26/08