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Zucchini Cakes with Yogurt Sauce

Active Time: 35 minutes • Total Time: 35 minutes • Serves: 4

1 pound zucchini (about 2 medium), trimmed
1-1/8 teaspoons salt, divided
1/2 small lemon
1/2 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives
1 Schnucks large egg
1/2 cup Schnucks all-purpose flour
1/4 teaspoon ground black pepper
2/3 cup crispy French fried onions
2 teaspoons Schnucks vegetable or olive oil

1. With largest holes of box grater, grate zucchini into strainer set over medium bowl. Toss zucchini with 1 teaspoon salt; let stand 5 minutes. Meanwhile, from lemon, squeeze 2 teaspoons juice into small bowl. Stir in yogurt, chives and remaining 1/8 teaspoon salt until well blended; set aside.

2. Squeeze zucchini to remove as much liquid as possible; set aside. Discard liquid in medium bowl. In same bowl, with fork, lightly beat egg. Add zucchini, flour and pepper and stir until well combined. Fold in fried onions. Makes about 2 cups.

3. In nonstick 12-inch skillet, heat oil over medium heat. Drop zucchini mixture by 1/4 cupfuls into skillet to make 8 mounds. With bottom of measuring cup, press zucchini mixture into 3-1/2-inch patties. Cook 5 to 7 minutes or until browned, turning once halfway through cooking. Serve zucchini cakes hot with yogurt sauce.

Each serving: about 191 calories, 9 g total fat (3 g saturated),
57 mg cholesterol, 715 mg sodium, 21 g carbohydrate,
2 g fiber, 6 g protein

*(Click here or Download the pdf for the companion article)