Baked Zucchini Cakes {Recipe Redux}
Jennifer Lynn-Pullman
A lower fat, baked version of the classic zucchini cake/fritter.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dinner
Cuisine American
Servings 8
Calories 30 kcal
- 3 cups Zucchini grated
- ¼ cup onion grated
- ¼ cup red bell pepper diced
- ½ cup Greek Yogurt plain
- ¼ cup Panko Bread Crumbs
- ⅛ teaspoon black pepper
- 0.125 teaspoon salt
- 2 cloves roasted garlic
Grated zucchini and onion.
Drain water from vegetables by squeezing through a cheese cloth.
In a medium bowl combine zucchini, onion, red pepper, yogurt, garlic, bread crumbs, salt and pepper.
Stir to mix.
Lightly spray a baking sheet with olive oil.
Place 2 tablespoons of zucchini mixture in mounds, flatten on a baking sheet.
Place zucchini cakes in a preheated 350 degree oven.
Bake for about 18 minutes.
Turn cakes over baking for another 10-15 minutes.
*May broil for 2-3 minutes at the end of baking if desired.
Serving: 1cakeCalories: 30kcalCarbohydrates: 4gProtein: 2gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 60mgPotassium: 138mgFiber: 0gSugar: 2gVitamin A: 245IUVitamin C: 14.9mgCalcium: 29mgIron: 0.3mg