It’s zucchini season and I’ve got a fantastic, healthy recipe for zucchini cakes that I know you’ll love. Serve these guilt-free cakes with a side of lean protein for a well balanced, fitness meal. Servings: 8 Here’s what you need:
1 tsp olive oil
1 small yellow onion, grated
1 garlic clove
2 cups grated Zucchini
½ tsp salt
¼ cup coconut flour
2 Tablespoons flax meal
½ tsp baking powder
Non-Fat Plain Greek Yogurt
Heat half of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes, then set aside.
Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.
Use a clean paper towel to squeeze excess water from the zucchini.
In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.
Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, press down with a fork. Cook each side for 3 minutes or until golden. Enjoy!
Nutritional Analysis: One serving equals 51 calories, 2.7g fat, 188mg sodium, 4g carbohydrate, 2g fiber, and 3g protein
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