Zucchini Cakes!

by Kris Pitcher

If you've got a garden, or a neighbor with a garden, you've got zucchini every where. Zucchini is a great vegetable. It's very versatile, you can even sneak it into baked goods - hello, zucchini bread! But did you ever think of baking it into brownies? You can hide it anywhere!

This recipe is an adaptation (which means I took most of the yummy, gooey stuff out). Try this summer sensation served over a bed of wild greens. I would of course accompany it with a big old steak...in my dieting dreams. Sigh...



Zucchini Cakes:
2 C grated zucchini
3 egg whites
1/4 C chopped onion
1/4 C flour
1/4 C grated Parmesan cheese
salt to taste

Mix all the ingredients together to fully incorporate and moisten. Drop by heaping tablespoonfuls onto a nonstick (sprayed) pan on medium to medium high heat. Cook on each side until golden. Makes 4 cakes | 84 calories each.

If you wanted to you could substitute corn meal for the flour and make these gluten free. You'd want to let the mixture sit a few minutes to absorb the moisture and soften the corn meal if you do. Enjoy your cakes!