Italian Zucchini Cakes
Try this Italian Zucchini Cakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt to taste
- 1 egg
- 1/4 tsp black pepper
- 1 tsp oregano
- 1/4 tsp garlic powder
- 1/2 cup shredded parmesan cheese
- 2 zucchini squash
- 1/3 cup green onions or 3 tbsp minced onion
- Carbohydrate 2.94413 g
- Cholesterol 28.8 mg
- Fat 11.08383 g
- Fiber 0.551799998760223 g
- Protein 15.92375 g
- Saturated Fat 6.981485 g
- Serving Size 1 1 recipe (72g)
- Sodium 4167.581 mg
- Sugar 2.39233000123978 g
- Trans Fat 0.265939999999998 g
- Calories 175 calories
1. Preheat oven to 400F. 2. Grate zucchini, I use my food processor shredder blade, it makes life easy! 3. Salt zucchini and let sit for 10-20 mins. 4. Place zucchini in a towel, I use a flower sack towel, and wring all of the water out. 5. Put rung zucchini in a bowl along with all of the other ingredients and stir to combine. 6. Using your hands mold zucchini into desired shape. (This recipe will make 12 hash brown sized cakes.) Place on a greased baking sheet. 7. Bake for 30 minutes, then flip them over and bake for 3 more minutes. Enjoy!
