Zippy Zucchini Cakes

Ingredients:

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

Yield:

10, 2 inch cakes

Directions:

Combine the zucchini, eggs, egg white, milk and olive oil.
Stir until just mixed.
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.
Stir until moistened.
Spoon the batter onto a lightly greased griddle or large non-stick skillet to form 2 inch cakes.
Cook 3 to 4 minutes or until the edges are lightly browned.
Turn and cook on the other side for 3 to 4 minutes. Serve.