In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (59%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.4mg||19 %|
|Sodium 373.1mg||13 %|
|Potassium 182.2mg||5 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 11g|
|Protein 5.7g||8 %|
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Calories per serving: 169
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