Zucchini and Summer Squash Cakes with Almond Flour - Slender Kitchen
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Zucchini and Summer Squash Cakes with Almond Flour

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161
Calories 
7g
Carbs 
11g
Fat 
9g
Protein 
5
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

One of my favorite appetizers are these amazing zucchini fritters that they make at an adorable bistro down the street from me. They serve them with marinara sauce, fresh ricotta or goat cheese, and this amazing balsamic dipping sauce. They are amazing but given the amount of oil left on the plate afterward, I am pretty sure they aren't the healthiest option around. Luckily it's easy to make healthier, lightly fried zucchini cakes at home. I like to use a combination of summer squash and zucchini along with Parmesan, almond flour, and spices. You could use breadcrumbs in place of the almond flour. They are delicious as a side dish or main dish and pair great with marinara sauce, creamy ranch dressing, balsamic glaze, and yogurt.

Prep Time

Zucchini and Summer Squash Cakes with Almond Flour

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U zucchini (medium)
  • 1 U summer squash (medium)
  • 2 U green onions, sliced thin
  • 1/4 cup almond flour
  • 1/4 cup Parmesan
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1 U egg
  • 2 U egg whites
  • Salt and pepper
  • 4 tsp. coconut oil

Nutritional Facts

Serving Size: 
2 cakes
Amount Per Serving
Calories 161
Calories from Fat 103
% Daily Value *
Total Fat 11g
18%
Saturated Fat 6g
28%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 51mg
17%
Sodium 168mg
7%
Total Carbohydrate 7g
2%
Dietary Fiber 3g
10%
Sugars 4g
Protein 9g

Directions

  1. Grate the zucchini and summer squash using a medium grater. Sprinkle with salt and let sit for five minutes. Then use a cheesecloth (or paper towels) to squeeze out the excess moisture. The more moisture you remove the better the cakes will stay together.
  2. Add the remaining ingredients, except the oil, to the zucchini and squash. Mix together.
  3. Heat the oil over medium high heat. Once hot, add the zucchini batter (about 1/4 cup per cake) and press down with a spatula. Let cook until browned on one side and then flip and cook on the other side. Repeat until all the cakes are cooked.
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