Zucchini Cakes

Zucchini CakesI took these to a party this weekend, set the tray down, went to grab a drink and when I turned around they were almost halfway gone. By the end of the night there wasn’t a zucchini strand in sight. So I think it is safe to say these passed the taste test!

For updated recipes and photos, check out The Simple Kitchen!

Zucchini Cakes
 
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 1 pound zucchini, stems removed
  • 1 egg lightly beaten
  • ¼ cup parsley, chopped
  • ½ cup grated reduced-fat Parmesan cheese
  • ½ cup flour
  • ½ tsp baking powder
  • ¼ cup tarragon, chopped (optional)
  • ⅛ tsp nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper to taste
Instructions
  1. Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes.
  2. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
  3. Heat olive oil in a large skillet over medium-high heat. Place a heaping tablespoon (for bite size) or ¼ cup (for more appetizer size) to make cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.
  4. Serve with homemade yogurt sauce found here.

Thanks to Skinny Chef for the inspiration.

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