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These little cakes are packed with fresh zucchini, parmesan cheese and herbs.  A crunchy coating of cornmeal on the outside makes them the perfect bite.  Great appetizer or side to make as the weather continue to warm up and produce is abundant. 

Wonderful served at a barbecue, shower or dinner party.  No one will expect, or bring, these savory “fried up” cakes.

makes 16 cakes

  • 2 large ZUCCHINI W/SKIN, shredded
  • 2 tbsp EGG ALTERNATIVE, 100% EGG WHITES, (or 2 fresh egg whites)
  • 1/2 cup BREAD OR CRACKER CRUMBS, WHOLE WHEAT
  • 1/2 cup PARMESAN CHEESE, FRESH SHREDDED
  • 1 tsp SALT, SEA
  • 1/4 tsp BLACK PEPPER, GROUND
  • 1/2 tsp GARLIC POWDER
  • 1/4 cup SOUR CREAM, LIGHT
  • 1/4 cup REDUCED FAT MAYO, WITH OLIVE OIL
  • 2 tsp FRESH LEMON JUICE
  • 2 tbsp BASIL, FRESH, chopped (or 1 tsp dried italian seasoning)
  • 1 tbsp PARSLEY, FRESH, chopped (or 2 tsp dried)
  • 1/2 cup CORNMEAL (optional
  • 1/2 tbsp BUTTER, REGULAR, UNSALTED

1. Shred both zucchini and place in a towel. Fold up and squeeze as much moisture out as possible.

 

Mix dried out zucchini in a large bowl with lemon juice, bread crumbs, egg white, parmesan cheese, salt, pepper, garlic powder, sour cream, mayo, parsley and basil, until incorporated.

2. Form zucchini mixture (will be wet) into 16 small patties, about 2 Tbsp each. Place patties on a wax or parchment paper lined baking sheet; refrigerate for at least 30 minutes, or up to 2 hours.

3. Spray a large nonstick skillet with cooking spray and add butter. Gently dip each zucchini cake into the cornmeal (or extra bread or cracker crumbs) to coat both sides.

Over medium high heat, place zucchini cakes carefully into the hot skillet. Cook for about 5-6 minutes per side, or until golden brown. Top with chopped chives or green onions, and extra sour cream if desired. Makes 16 cakes.

VARIATION: Serve with a side of marinara or other desired dipping sauce.  Substitute shredded mozzarella cheese for parmesan.

NUTRITION INFO PER ZUCCHINI CAKE: 65 calories, 2g fat, 5mg cholesterol, 230mg sodium, 9g carb, 1g sugar, 3g protein

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