2 cups shredded zucchini
2 large eggs
1 egg white
¼ cup skim milk
1 tablespoon olive oil
1/3 cup all–purpose flour
1/3 cup whole wheat flour
2/3 cup corn meal
1 cup shredded Mozzarella cheese
½ teaspoon salt
¼ teaspoon dill
½ teaspoon black pepper

10, 2 inch cakes

  1. Combine the zucchini, eggs, egg white, milk and olive oil.
  2. Stir until just mixed.
  3. Add the remainder of ingredients into zucchini mixture. For added zip, substitute Pepper Jack cheese for the Mozzarella, add 1 tablespoon chopped jalapeno pepper or ½ teaspoon crushed red pepper flakes.
  4. Stir until moistened.
  5. Spoon the batter onto a lightly greased griddle or large non-stick skillet to form 2 inch cakes.
  6. Cook 3 to 4 minutes or until the edges are lightly browned.
  7. Turn and cook on the other side for 3 to 4 minutes. Serve.

Nutritional Analysis: 
80 calories
2 g fat
0 g saturated fat
30 mg cholesterol
140 mg sodium
10 g carbohydrate
1 g fiber
1 g sugar
4 g protein

Zippy Zucchini Cakes - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2012

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.