Easy Zucchini Cake Recipe: Quick & Delicious!

Zucchini Cakes

YIELD Makes 8 servings

INGREDIENTS

2 cups grated zucchini (2 zucchini each about 5 inches long) 1/4 cup all-purpose flour 1/4 cup chopped green onions 1/4 cup chopped fresh parsley 1 egg 1/4 teaspoon garlic salt Nonstick cooking spray Fat-free sour cream and lemon wedges (optional)

PREPARATION:

1. Combine all ingredients except sour cream and lemon wedges in bowl of food processor or blender. Process until well blended. Pour batter into medium bowl; set aside.
2. Heat small skillet over low heat for 1 minute; lightly spray with nonstick cooking spray. Spoon 2 tablespoons batter into skillet; cook 1 to 2 minutes on each side. Serve with sour cream and lemon wedges, if desired.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1 zucchini cake Sodium 40 mg Protein 2 g Fiber <1 g Carbohydrate 4 g Cholesterol 27 mg Saturated Fat <1 g Total Fat <1 g Calories from Fat 22 % Calories 29 DIETARY EXCHANGE: Starch 1/2