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+ servings

Baked Zucchini Cakes {Recipe Redux}

Jennifer Lynn-Pullman
A lower fat, baked version of the classic zucchini cake/fritter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 8
Calories 30 kcal

Ingredients
  

  • 3 cups Zucchini grated
  • ¼ cup onion grated
  • ¼ cup red bell pepper diced
  • ½ cup Greek Yogurt plain
  • ¼ cup Panko Bread Crumbs
  • teaspoon black pepper
  • 0.125 teaspoon salt
  • 2 cloves roasted garlic

Instructions
 

  • Grated zucchini and onion.
  • Drain water from vegetables by squeezing through a cheese cloth.
  • In a medium bowl combine zucchini, onion, red pepper, yogurt, garlic, bread crumbs, salt and pepper.
  • Stir to mix.
  • Lightly spray a baking sheet with olive oil.
  • Place 2 tablespoons of zucchini mixture in mounds, flatten on a baking sheet.
  • Place zucchini cakes in a preheated 350 degree oven.
  • Bake for about 18 minutes.
  • Turn cakes over baking for another 10-15 minutes.
  • *May broil for 2-3 minutes at the end of baking if desired.

Nutrition

Serving: 1cakeCalories: 30kcalCarbohydrates: 4gProtein: 2gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 60mgPotassium: 138mgFiber: 0gSugar: 2gVitamin A: 245IUVitamin C: 14.9mgCalcium: 29mgIron: 0.3mg
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