Side Items

Zucchini and Corn Cakes takes 15 minutes to prepare.

Zucchini and Corn Cakes takes 10 minutes to cook.

Zucchini and Corn Cakes makes 8 servings.

The ingredients for Zucchini and Corn Cakes are:

2 T plus 1 t extra-virgin olive oil
3 C fresh corn (from about 3 ears)
1 small zucchini, diced
Coarse salt and ground pepper
2 scallions, thinly sliced
2 large eggs, lightly beaten
1/4 C cornmeal

Here is how you make Zucchini and Corn Cakes:

Heat 1 teaspoon oil in a skillet over medium heat. Put corn and zucchini in the skillet and season with salt and pepper. Cook for about 3 minutes, stirring often, until vegetables soften.Put corn and zucchini in a bowl to cool a bit. Add the scallions, eggs, and cornmeal to the mixture.Stir to combine.Wipe your skillet clean and heat the remaining 2 tablespoons oil over medium heat. Scoop out about 1/4 C of the corn mixture and form into a small patty.Flip the cakes and cook for another 2 minutes, until the cakes are cooked through.Cook for about 3 minutes, until set on bottom.Transfer to a plate covered with a paper towel. And repeat with the remaining corn mixture.Serving Size: makes 8-10 "cakes"Number of Servings: 8Recipe submitted by SparkPeople user MICHELLERENE413.

The nutritional information for Zucchini and Corn Cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.3

• Total Fat: 6.3 g
• Cholesterol: 46.3 mg
• Sodium: 28.4 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 2.2 g
• Protein: 3.9 g

The dietary needs meet for Zucchini and Corn Cakes is Vegetarian