Zucchini Cakes
Cook time: 
Total time: 
Serves: 2-4
  • 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
  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.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2012/02/29/zucchini-cakes/