Easy Zucchini Cake Recipe: A Delicious & Healthy Treat

Zucchini Cakes

YIELD Makes 2 servings

INGREDIENTS

2 tablespoons finely chopped red onion 1 medium zucchini 1/2 medium baking potato, peeled 1/4 cup cholesterol-free egg substitute 4‑1/2 teaspoons bread crumbs 1 teaspoon chopped fresh dill Pinch white pepper 3 teaspoons reduced-fat margarine, divided

PREPARATION:

1. Melt 1-1/2 teaspoons margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.
2. Shred zucchini and potato with grater. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.
3. Melt remaining 1-1/2 teaspoons margarine in large nonstick skillet. Drop 4 heaping 1/4-cupfuls mixture into skillet; flatten. Cook 10 minutes or until golden brown, turning once.

This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: Serving Size: 2 Zucchini Cakes Sodium 123 mg Protein 5 g Fiber 1 g Carbohydrate 17 g Saturated Fat 1 g Total Fat 3 g Calories from Fat 24 % Calories 111 DIETARY EXCHANGE: Starch 1 Fat 1/2 Vegetable 1/2