Friday, July 20, 2012

Zucchini Cakes

Yields 10 cakes


cooking spray
2 c. peeled and shredded zucchini
2 garlic cloves, minced
1 large egg
1/4 c. reduced-fat Parmesan cheese
1/4 c. yellow cornmeal
1 tsp. vegeta
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. fresh parsley


1. Toss the zucchini with the salt. Let is sit in a bowl lined with a paper towel to draw the moisture out. Let it sit for about 30 minutes. Squeeze out any moisture in the zucchini.

2. Combine the rest of the ingredients with the zucchini.

3. Heat a large skillet to medium-high. Spray with cooking spray.

4. Drop 2 Tablespoon of zucchini mixture per cake and cook until golden brown on each side. About 8-10 minutes total.


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