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Zucchini Parmesan Cakes
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Author:
Catherine McCord
Prep Time
2
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
14
minutes
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:
80
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
330
mg
|
Fiber:
1
g
|
Sugar:
3
g
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