Zucchini Cakes
Zucchini cakes are a popular way to use up an abundance of zucchini during the summer harvest.
This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 2 cup Zucchini
- 1 unit Egg
- 1/2 cup Breadcrumbs
- 1/4 cup Parmesan cheese
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoon Olive oil
Instructions
- Grate the zucchini and squeeze out the excess moisture.
- In a large bowl, beat the egg.
- Add the grated zucchini, breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper to the bowl. Mix well.
- Heat olive oil in a skillet over medium heat.
- Scoop spoonfuls of the zucchini mixture onto the skillet and flatten them slightly.
- Cook for 3-4 minutes on each side, until golden brown.
- Serve hot with a side of sour cream or tzatziki sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.