Garden Zucchini Cakes
Still looking for ways to use up all that zucchini from the garden? These cakes are a great way to use zucchini and can be served as a light lunch or dinner. Or, use a smaller batch for a side dish.
Garden Zucchini Cakes
Author/Source:
Abbi @ Onceamonthmom.com
Ingredients:
- 2 cups grated zucchini
- 2 large eggs
- 1 cup panko bread crumbs
- 1 Tablespoon light mayonnaise
- 1 Tablespoon grated onion
- 1.5 teaspoons Old Bay seasoning
- 2 Tablespoons flour
Directions:
In a medium bowl, stir all ingredients together until combined. Form into patties. Heat a large non-stick skillet. Spray with cooking spray and fry patties lightly on both sides, about 3-4 minutes per side. Add salt and pepper to taste.
Freezing Directions:
Wrap cooked cakes individually with plastic wrap and freeze in gallon size freezer bags. To serve, thaw and reheat in a small skillet or the microwave until heated through
Servings: 4
Nutrition Information: Serving Size = 2 2″ zucchini cakes. Calories – 181, Total Fat – 5.3 g, Total Carbohydrates – 25.6 g, Protein – 7.9 g. Dietary Fiber: 2.0 WW Plus Points: 5
**conversion chart image provided by Erik Spiekermann
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Any suggestions for a substitute for Old Bay Seasoning? Also, should the grated zucchini be squeezed of all excess water? Haven’t done too much with zucchini so I’m not sure if that’s just to be assumed.
You could easily substitute any seasoning you like. If you like smoky flavors, cumin could be used. Or, you could just season with salt, pepper and garlic powder. I do not usually squeeze all the excess water out of the zucchini but do drain or pat it dry a little bit.