Side Items

Zucchini Corn Cake is for Side Dish.

Zucchini Corn Cake takes 15 minutes to prepare.

Zucchini Corn Cake takes 10 minutes to cook.

Zucchini Corn Cake makes 4 servings.

The ingredients for Zucchini Corn Cake are:

1 Zucchini mashed
1/2 c. Yellow Sweet Corn
1/4 c. Flour
1/2 c. Cornmeal
1/4 tsp. Baking Soda
1/2 tsp. Ground Cumin
1/4 tsp. Salt
1 clove Garlic, minced
1/4 c. Egg Beaters
3/4 c. Milk, nonfat
1 1/2 T Canola Oil
1/4 c. Red Onion, finely chopped
1/4 tsp. Cayenne Pepper
1/2 T Parsley
1/4 tsp. Black Pepper

Here is how you make Zucchini Corn Cake:

1) Dice and mash OR shred zucchini - need to make 3/4 to 1 cup packed. Squeeze out as much moisture as possible2) Mix together dry ingredients (flour, cornmeal baking soda, cumin, salt, peppers, parsley)3) In separate bowl, mix together remaining ingredients, including zucchini4) Stir "wet" and "dry" ingredients together until moistened5) Heat a large skillet over medium-high heat, spraying with non-stick Crisco / Pam or similar6) Spoon batter to make 4" cakes and cook until centers appear dry (similar to pancake cooking). Flip and cook until lightly brownedMakes 2-3 cakes per serving. Serves 4Number of Servings: 4Recipe submitted by SparkPeople user LINDACLARE1.

The nutritional information for Zucchini Corn Cake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 190.4

• Total Fat: 6.8 g
• Cholesterol: 1.1 mg
• Sodium: 324.9 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 2.9 g
• Protein: 6.6 g

The dietary needs meet for Zucchini Corn Cake is Vegetarian