Zucchini Corn Cakes Recipe Recipe For Deviled

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ZESTY ZUCCHINI CORN CAKES



Zesty Zucchini Corn Cakes image

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Provided by By Brooke Lark

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 12

1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking, if desired
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps:

  • In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

CORN AND ZUCCHINI CAKES RECIPE BY TASTY



Corn And Zucchini Cakes Recipe by Tasty image

Here's what you need: creamed corn, zucchinis, all purpose flour, garlic, paprika, kosher salt, pepper, cornmeal, nonstick cooking spray, olive oil, avocado crema, fresh scallion

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

1 ½ cups creamed corn
2 zucchinis, shredded and squeezed to remove excess water
1 cup all purpose flour
1 teaspoon garlic
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon pepper
⅓ cup cornmeal
nonstick cooking spray, for greasing
olive oil, for brushing
avocado crema, for serving
fresh scallion, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
  • Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
  • Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
  • Serve with avocado crema and scallions.
  • Enjoy!

Nutrition Facts : Calories 286 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams

CORN AND ZUCCHINI PANCAKES



Corn and Zucchini Pancakes image

These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?

Provided by Anne Talbot-Kleeman

Time 40m

Yield 16

Number Of Ingredients 15

1 cup fat-free buttermilk
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon ground black pepper
2 cups fresh corn kernels, cut from the cob
2 cups grated zucchini
¼ cup grated onion
¼ cup chopped fresh basil
2 cloves garlic, minced
olive oil cooking spray

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  • Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
  • Serve warm.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g

ZUCCHINI CORN BAKE



Zucchini Corn Bake image

"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

Steps:

  • In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

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