Corn And Zucchini Cakes
featured in Healthy Holiday Leftovers
These golden cakes are packed with fresh corn and zucchini, making them a perfect summer side dish. Crispy on the outside and tender on the inside, they're sure to be a hit.
Tasty Team
83% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 1 ½ cups creamed corn (340 g)
- 2 zucchinis, shredded and squeezed to remove excess water
- 1 cup all purpose flour (125 g)
- 1 teaspoon garlic
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ⅓ cup cornmeal (50 g)
- nonstick cooking spray, for greasing
- olive oil, for brushing
- avocado crema, for serving
- fresh scallion, for serving
Nutrition Info
- Calories 235
- Fat 2g
- Carbs 46g
- Fiber 3g
- Sugar 2g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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!
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