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!
Servings: 5
Ingredients
- 1 egg
- 2 cups grated zucchini (about 1 medium zucchini – leave the skin on)
- ¼ cup green onion, diced
- ¼ cup parmesan, grated
- 2 tbsp cornmeal
- 1 tsp garlic granules
- 1 tsp onion powder
- ½ tsp paprika
- ⅛ tsp sea salt
- ⅛ tsp pepper
Instructions
- 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 ¼ 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.
