Baked Zucchini Cakes
Baked Zucchini Cakes loaded with flavor and are a much healthier option to fried with the same crispiness.
- 2 small zucchini grated
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon of basil
- 2 eggs
- 1 cup of panko bread crumbs or bread crumbs I used Gluten Free
- ¼ cup of parmesan cheese
- Salt and pepper to taste
- Spray coconut oil or other spray oil
Preheat oven to 425 degrees
Grate zucchini and squeeze to remove water.
Combine all ingredients
Spray a baking sheet with oil.
Form mixture into equal sized patties
Bake for 15 minutes
Turn and bake for an additional 15 minutes until crispy, golden brown.
Serving: 1cake | Calories: 64kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 158mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 8.9mg | Calcium: 62mg | Iron: 0.7mg