This simple recipe is a vegetarian variation of a crab cake. They are great as a entree, side dish or appetizer. Go crazy with toppings, dips and sauces! My favorite is Pesto Mayo or Marinara with melted Mozzarella.
Pre-heat oven to 350. Prepare baking sheet with parchment paper. Spray parchment paper with olive oil cooking spray or brush with olive oil.
In a large bowl combine grated zucchini, bread crumbs, egg, mayo, mustard and Old Bay. Mix well.
Form mixture into 8 cakes about 1/2 inch thick. Bake cakes in oven for 40 minutes flipping cakes after first 20 minutes. Remove from oven, serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 47.5mg||15 %|
|Sodium 526.1mg||18 %|
|Potassium 181.6mg||5 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 21.5g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 152
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