3.8
5 ratings

Zucchini-Scallion Cakes

Great for an appetizer, snack, or even a main course, these savory cakes come together in a snap, and are easy to make as they are delicious to eat. 

Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.

Ready in
20 m
12
Servings
23
Calories Per Serving

Notes

This recipe can be prepared a day in advance. Simply reheat the cakes in a 350-degree oven for 10 minutes.

Ingredients

  • 1 1/2 Cup grated zucchini (about 1 medium-sized zucchini)
  • 1 Tablespoon butter (optional)
  • 1/4 Cup flour
  • 1/2 Teaspoon lemon zest
  • 1 Teaspoon sugar
  • 1/2 Teaspoon salt
  • 1 Tablespoon lemon juice
  • Olive oil, as needed
  • 1 egg, beaten
  • 1/4 Cup thinly sliced scallions (about 2 scallions)

Directions

Combine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast-iron skillet. Once the butter is melted and the oil is fairly hot, drop in the zucchini mixture in tablespoonfuls, making sure not to crowd the pan (about 5 at a time). Cook for about 1 minute on each side until browned and semi-firm. Remove to a paper towel to drain and repeat with the remaining zucchini mixture, adding more oil as necessary.

 

Nutritional Facts
Servings12
Calories Per Serving23
Total Fat0.8g1.2%
Sugar0.8gN/A
Saturated0.2g0.9%
Cholesterol13mg4%
Protein1g1.9%
Carbs3g1%
Vitamin A8µg1%
Vitamin C4mg6%
Vitamin E0.1mg0.6%
Vitamin K5µg7%
Calcium7mg1%
Fiber0.3g1.2%
Folate (food)8µgN/A
Folate equivalent (total)8µg2%
Iron0.2mg1%
Magnesium4mg1%
Monounsaturated0.4gN/A
Niacin (B3)0.1mg0.6%
Phosphorus17mg2%
Polyunsaturated0.1gN/A
Potassium55mg2%
Sodium60mg2%
Sugars, added0.3gN/A
Zinc0.1mg0.8%