1) Place the zucchini in a medium-sized bowl and toss with the salt. Let sit for 10 - 15 minutes. Squeeze out any moisture and discard the liquid.
2) Add the egg, Parmesan, green onion, and cayenne, if using. Mix well to combine.
3) Heat the coconut oil in a large skillet over medium-high heat. Using your hands, form the zucchini mixture into 4 cakes about 2 1/2 inches in diameter and 1/2 inch thick. Place in the hot pan and fry for about 5 minutes per side, or until golden brown. Remove and place on a cooling rack (if you place them on paper towels, they will get soggy).
4) Serve with hollandaise.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 54.3mg||17 %|
|Sodium 1204.7mg||42 %|
|Potassium 31.8mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.4g|
|Protein 2.3g||3 %|
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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: 26
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