SSM Cardinal Glennon Children's Medical Center
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Crispy Zucchini Cake Sandwiches

Nutritional labelPrep time: 15-20 minutes

Cook time: 10-20 minutes

Recipe makes: 6 sandwiches (6 servings)

Ingredients:
  • 2 large zucchini
  • ½ cup finely diced onion
  • 1 cup finely diced bell peppers (half red, half green)
  • 1 cup chopped, packed fresh spinach
  • 1 teaspoon chopped fresh basil
  • 1½ cups fresh breadcrumbs
  • ½ cup egg substitute
  • 2 tablespoons lite mayonnaise
  • Salt substitute and pepper to taste
  • Paprika to taste
  • Squeeze of lemon juice
  • 6 whole-grain rolls
Equipment and supplies:
  • Grater for shredding zucchini
  • Knife and cutting board for chopping
  • Measuring spoons and cups
  • Large and small mixing bowls
  • Large skillet for frying
  • Cooking spray
Instructions:
  1. Wash the zucchini. With the peel on, shred the zucchini using a grater into a large bowl. If the zucchini are very watery, you can wrap them in a clean kitchen towel or paper towel and squeeze out the juice.
  2. Add the remaining vegetables into the bowl with the zucchini. Add the breadcrumbs and mix well.
  3. In a separate bowl, mix together the egg substitute and lite mayonnaise.
  4. Add the egg mixture to the zucchini mixture and toss together. Season with salt substitute, pepper, paprika, and lemon juice. Form the mixture into small patties.
  5. Spray the skillet with cooking spray and place on the stove over medium heat. Add the patties and cook for 5 to 10 minutes on each side until crisp.
  6. Serve hot on the whole-grain rolls or over salad with a small amount of your favorite lite salad dressing.

Reviewed by: Meredith Parkinson, RD, LDN