Tuesday, July 31, 2012

Zucchini Cakes

Get ready to see some zucchini recipes here on A Healthy Makeover – you’ve been warned.  Because you see, I have a lovely little garden, and I’m at the point in the summer where I have this abundance of goodness and am scratching my head wondering how I’m going to use it all!  I’ve given some to friends and family and I still have way more than I need.
So I guess you could call this Installment 1 of Zucchini Madness.
This was a great little recipe and I loved the combination of feta with the zucchini.  You could even add some dill, chopped olives…oh, the list goes on – get creative!  They were super delish.
2 cups shredded zucchini
1 tsp salt
½ cup egg substitute
1/3 cup onion, chopped
1 tsp olive oil
2 cloves garlic, minced
1 ½ tsp low sodium Worcestershire Sauce
1 cup panko bread crumbs
½ cup shredded parmesan cheese
1/3 cup feta cheese
2 T Canola oil, divided
Red Pepper flakes to taste

Shred the zucchini into a colander.  Sprinkle layers with salt to sweat it.  After about 30 minutes, squeeze the zucchini to drain as much of the water off as possible.  If you have more time, you can continue to do this for a good few hours.  If not, just try to get as much as you can off.

Heat olive oil in a large skillet over med/high heat and sauté the onions and garlic for about 1 minute.  Reduce heat to med/low and continue to sauté until the onions are translucent but NOT browned; about 7 minutes.  Remove from heat and splash with Worcestershire sauce.  Set aside.

Once you have drained the zucchini, place it into medium sized bowl.  Add the egg substitute, sautéed onions and garlic, panko, cheese and red pepper.  Mix all of the ingredients together.  If you find that the mixture is too wet (it will be a little bit), add a little more panko until the mixture holds when scooped.

Heat canola oil in the skillet over med/high heat.  Scoop the zucchini mixture into the pan and pat down a little bit forming thick patties.  Cook for about 5 minutes, or until golden brown, then flip.  Continue for the other side and for the rest of the mixture.

I made larger patties, about 3” diameter, feel free to make them as big or small as you’d like.

Serve warm topped with low fat sour cream, plain Greek yogurt (this is how we had them, YUM) or any topping you prefer.  We also sliced up some cherry tomatoes from the garden and sprinkled them on top.

They were also delicious the next day!

Nutrition per cake:
Makes about 12 cakes, serves 4 (approximately 3 patties each)
Calories 83 / Carbs 5g / Fat 5g / Protein 4g / Fiber 0g / Sodium 227mg

Let me know what you think!

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