Go Back

Zucchini Parmesan Cakes

No ratings yet
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes

Ingredients  

  • 2 Medium zucchini, grated
  • 2 large eggs, whisked
  • 1/4 Tsp garlic powder
  • 1/4 Cup breadcrumbs
  • 1/4 Cup Parmesan Cheese, plus extra to sprinkle on top
  • 1/4 Tsp kosher salt
  • olive oil

Instructions 

  • Grate 2 medium zucchini and place in a towel and blot to remove excess liquid.
  • Place the grated zucchini in a bowl along with the whisked eggs, garlic powder, breadcrumbs, parmesan and salt and combine.
  • Heat 1-2 tbsp of olive oil in a skillet over medium heat.
  • Drop about 2 tbsp of batter into the skillet and flatten with the back of a spoon to form a cake. Cook for 2 minutes on each side.*
  • Continue to making the remaining cakes and sprinkle with parmesan cheese on top.
  • Serve.
  • * You can use a small cookie scooper to portion the batter into the pan

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 6g | Fat: 2g | Cholesterol: 5mg | Sodium: 330mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!