Monday, March 3, 2008

Zucchini cakes

I have been roaming around the blogosphere a lot these days and have found some really cool and interesting sites and blogs. I came across this grrrrrreat recipe on Roni’s site. She used Spaghetti squash to make these cakes. When I read the recipe I was so excited to make it, but alas my Squash decide to spoil on one corner today. I peeped into my refrigerator and decided to experiment these with the Zucchini’s. Here is Roni’s Spaghetti squash cake.


2 Zucchinis shredded yields 1 ½ cup
2 egg whites
¼ cup whole-wheat flour.
¼ cup Red and green bell peppers chopped
¼ cup onion chopped
1 clove garlic chopped
¼ cup shredded carrot
1 tbsp chopped cilantro
Salt & pepper to taste
Non-stick cooking spray


Shred Zucchinis and press out as much water as possible. Mix egg whites and Flour thoroughly and keep aside. Mix the Zucchini with the other ingredients and the flour+ egg mixture.

Form into cakes and Fry them in a pan heating with non-stick spray.

Makes 8 cakes.

Per Cake:

Calories: 27
Carbs: 5
Fiber: 1
Fat: Trace
Protein: 1.75

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