Zucchini Cakes
Zucchini Cakes Photo
Zucchini Cakes

YIELD Makes 8 servings


2 cups grated zucchini (2 zucchini each about 5 inches long)
1/4 cup all-purpose flour
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1 egg
1/4 teaspoon garlic salt
Nonstick cooking spray
Fat-free sour cream and lemon wedges (optional)


  1. Combine all ingredients except sour cream and lemon wedges in bowl of food processor or blender. Process until well blended. Pour batter into medium bowl; set aside.
  2. Heat small skillet over low heat for 1 minute; lightly spray with nonstick cooking spray. Spoon 2 tablespoons batter into skillet; cook 1 to 2 minutes on each side. Serve with sour cream and lemon wedges, if desired.
This recipe appears in: Vegetable Side Dish
Serving Size: 1 zucchini cake
Sodium 40 mg
Protein 2 g
Fiber <1 g
Carbohydrate 4 g
Cholesterol 27 mg
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 22 %
Calories 29
Starch 1/2
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