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Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Zucchini Cakes
Yield: Makes 2 servings
Ingredients:
2
tablespoons finely chopped red onion
1
medium zucchini
1/2
medium baking potato, peeled
1/4
cup cholesterol-free egg substitute
4-1/2
teaspoons bread crumbs
1
teaspoon chopped fresh dill
Pinch white pepper
3
teaspoons reduced-fat margarine, divided
Preparation:
1.
Melt 1-1/2 teaspoons margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.
2.
Shred zucchini and potato with grater. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.
3.
Melt remaining 1-1/2 teaspoons margarine in large nonstick skillet. Drop 4 heaping 1/4-cupfuls mixture into skillet; flatten. Cook 10 minutes or until golden brown, turning once.
Nutritional Information:
| Serving Size: 2 Zucchini Cakes | |
| Sodium | 123 mg |
| Protein | 5 g |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 24 % |
| Calories | 111 |
Dietary Exchange:
| Starch | 1 |
| Fat | 1/2 |
| Vegetable | 1/2 |
This recipe appears in:
Vegetarian
