Zucchini Cakes
Adapted from Allrecipes. Recipe yields 4-5 zucchini cakes.
Servings: 2
Calories: 475kcal
Ingredients
- 2 cups grated zucchini patted dry
- 2 large eggs beaten
- ¼ cup minced onion
- 1 small garlic clove peeled and minced
- ½ cup Panko crumbs
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat a large frying pan (non-stick recommended here) over medium-high heat. Swirl with olive oil.
- In a bowl, gently mix together all the ingredients (except for oil). Shape 1/2 cup sized patties, not packing them too tightly (they will firm up as they cook), and lay them in hot oil.
- Cook cakes until browned and crisp, then flip and repeat. Cakes are done when cooked through and cheese inside is melted and gooey.
Nutrition
Serving: 2 pieces | Calories: 475kcal | Carbohydrates: 21g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 230mg | Sodium: 805mg | Potassium: 525mg | Fiber: 2g | Sugar: 5g | Vitamin A: 924IU | Vitamin C: 24mg | Calcium: 445mg | Iron: 2mg