Zucchini Cakes Photo
Zucchini Cakes

YIELD Makes 8 servings

INGREDIENTS

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)

PREPARATION:

  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
NUTRITIONAL INFORMATION:
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
DIETARY EXCHANGE:
Starch 1/2
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