Zucchini Cakes
I got the original recipe from SparkPeople.com, and modified it to use what I had on hand!

4 YUMS!!!

This recipe is very similar in taste to potato pancakes! I added a bit of salt and pepper to zest up the flavor, but was very happy to keep this one for future side dishes!


Ingredients
3 tsp reduced-fat margarine
divided2 tbsp finely chopped onion
1 cup shredded zucchini
1/2 medium baking potato
peeled1/4 cup cholesterol-free egg substitute
1/4 cup bread crumbs
1 tsp chopped dill (I used dried)
salt and pepper to taste

Directions
Melt 1-1/2 tsp margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.Shred zucchini and potato with grater or food processor. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.Melt remaining margarine in large nonstick skillet. Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.

Recipe submitted by SparkPeople user BADBETH. Number of Servings: 2-4