Zucchini Cakes

Ready to make something low carb, super good and easy to make??

Adapted from HERE

Zucchini cakes!

Aren't they pretty???

I'm not even that big into zucchini and these were great! 

63 calories, 1.1 grams sugar, 2.1 grams fat, 7.6 grams carbohydrates, 3.6 grams protein

Uhhhh yea!!! 

Crunchy on the outside and soft on the inside. You can serve with Ranch, but I used my favorite condiment in the whole world: Braum's Jalapeno Dip. (Seriously, get this stuff already!)

Ingredients:

1 large zucchini, grated

1 large egg

1 c. panko bread crumbs

Salt and pepper to taste

1 tbsp. Adobo spices

1/2 c. Parmesan cheese, grated

Directions:

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. (REALLLLLY squeeze!)

In a large bowl, combine all the ingredients. Mix thoroughly. 

Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. 

Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. 

Serve immediately. 

Makes about 12-15 cakes.