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Zucchini Cakes

Zucchini Cakes

Zucchini Cakes


Makes 2 servings


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


  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

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