Healthy Zucchini Cakes
Let’s make zucchini the star in these healthy zucchini cakes! A little egg and cornmeal help them to stay together. Easily double this recipe if your garden zucchini is exploding with abundance. Great for an appetizer, or addition to any meal!
- 1 egg
- 2 cups grated zucchini (about 1 medium zucchini – leave the skin on)
- 1/4 cup green onion, diced
- 1/4 cup parmesan, grated
- 2 tbsp cornmeal
- 1 tsp garlic granules
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/8 tsp sea salt
- 1/8 tsp pepper
In a bowl add the egg and beat it until the yolk is mixed nicely with the egg white. Add the remaining ingredients and stir until everything is combined evenly.
Heat a large skillet to medium heat and coat with avocado oil or coconut oil. Using a 1/4 cup measuring cup pour the batter onto the pan.
Cook on the first side for about 4-5 minutes and flip. Cook another 3-4 minutes. The cakes should be browned on both sides when the cakes are done. Let them cool for a few minutes and enjoy either warm, room temperature or cold. They will keep for a couple days in the fridge.