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    You are in: Home / Recipes / Zucchini Cakes Recipe
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    Zucchini Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Cocinera Loca's Note:

    Another great idea for putting all the zucchini and squash from your summer garden to good use. This recipe is very forgiving and can be easily adapted to include any ingredients or seasonings you like. I like adding spinach and fresh basil. I also love that this a pretty healthy recipe and the patties can be frozen and reheated later.

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    Ingredients:

    Serves: 5-6

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      Lightly press grated zucchini between paper towels to remove excess liquid.
    2. 2
      In a large bowl, combine all ingredients and mix thoroughly.
    3. 3
      Heat a pan on medium, and coat lightly with non-stick cooking spray.
    4. 4
      Shape zucchini mix into any size patties you desire (not more than 1/2 inch thick) and drop into hot pan. **NOTE: smaller patties will cook faster and get crispier**.
    5. 5
      Cook each side for about 1 1/2 to 2 minutes, or until the outside is golden brown.
    6. 6
      Place patties on a baking pan and broil them for 1-2 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Zucchini Cakes

    Serving Size: 1 (98 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 200.9
     
    Calories from Fat 80
    39%
    Total Fat 8.9 g
    13%
    Saturated Fat 4.7 g
    23%
    Cholesterol 57.8 mg
    19%
    Sodium 400.7 mg
    16%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.1 g
    12%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    adobo seasoning

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