Ingredients
-
2 cups shredded zucchini, squeezed dry
-
1 ¼ cups seasoned bread crumbs, divided
-
1 small onion, chopped
-
2 large eggs, beaten
-
1 tablespoon butter, melted
-
1 tablespoon chopped fresh parsley
-
2 teaspoons seafood seasoning (such as Old Bay®)
-
2 tablespoons vegetable oil, or as needed
Directions
-
Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
-
Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
-
Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts (per serving)
227 | Calories |
8g | Fat |
30g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 227 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 16% |
Cholesterol 101mg | 34% |
Sodium 974mg | 42% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 9g | 19% |
Vitamin C 14mg | 16% |
Calcium 97mg | 7% |
Iron 3mg | 14% |
Potassium 314mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.