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Zucchini Cakes

Wednesday, June 12, 2013





Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.

Ingredients:
  • 1 large zucchini, grated
  • 1 large egg
  • 1 c. panko bread crumbs
  • Salt and pepper to taste
  • 1 tbsp. Adobo spices
  • 1/2 c. Parmesan cheese, grated

Instructions:

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Makes about 12 cakes.

8 comments:

  1. Subs for Adobe spice? You might want to try onion powder or garlic powder. I have made these cakes and they are delicious. The recipe I have also added a little grated yellow onion and grated carrot. They are basically fool-proof and delicious! I serve them with teriyaki steak and rice and sprinkle on a little soy sauce or teriyaki sauce on the zucchini cakes.

    ReplyDelete
  2. These look Yummy.

    How many calories per serve??

    ReplyDelete
  3. Anyone try freezing them or cooking ahead, would love to make them ahead for a party

    ReplyDelete

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