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Corn And Zucchini Cakes

by Rachel Gaewski featured in Healthy Holiday Leftovers

Ingredients

for 4 servings

  • 1 ½ cups
    creamed corn (340 g)
  • 2 zucchinis, shredded and squeezed to remove excess water
  • 1 cup
    all purpose flour (125 g)
  • 1 teaspoon
    garlic
  • ½ teaspoon
    paprika
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    pepper
  • ⅓ cup
    cornmeal (50 g)
  • nonstick cooking spray, for greasing
  • olive oil, for brushing
  • avocado crema, for serving
  • fresh scallion, for serving
    Calories 286
    Fat 7g
    Carbs 47g
    Fiber 3g
    Sugar 3g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
  3. Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
  4. Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
  5. Serve with avocado crema and scallions.
  6. Enjoy!
 

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