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|
|1/4||teaspoon garlic salt|
|Nonstick cooking spray|
|Fat-free sour cream and lemon wedges (optional)|
- 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.
- 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|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||22 %|