It’s zucchini season and I’ve got a fantastic, healthy recipe for zucchini cakes that I know you’ll love. They are quick and easy to make, and leftovers can be used as a snack later in the week. Serve these guilt-free cakes as a side with lean protein for a well balanced, fitness meal.
Heat half a teaspoon of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes and set aside.
Place grated zucchini in a colander, sprinkle with the salt and allow it 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 in the onions and zucchini to the mixing bowl.
Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, pressing down with a fork. Cook each side for 3 minutes or until golden.
Nutritional Analysis: One serving equals 51 calories, 2.7g fat, 188mg sodium, 4g carbohydrate, 2g fiber, and 3g protein
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