Courtesy of:
Raquel Pereira MS RD LD
Ingredients:
Cakes:
2 zucchinis
2 eggs
2 tbsp all purpose flour
1 tbsp plain yogurt
1 tbsp ricotta cheese
½ cup Romano cheese
½ tsp salt
1 tsp dill
Black pepper to taste
1 cup plain bread crumbs
Yogurt Sauce:
½ cup plain yogurt
2 tbsp chopped fresh mint
Directions:
- Shred zucchini thick.
- Beat the eggs with a fork in a small bowl.
- In a medium bowl, mix the shredded zucchini with the eggs, the flour, the yogurt, the ricotta and Romano cheeses, the salt, the dill, the black pepper and the bread crumbs. Mix it well.
- Grease a flat baking pan.
- Pour the zucchini mixture with a spoon in the shape of little cakes.
- Bake at 350 for approximately 25 minutes to 30 minutes, or until lightly golden.
- For the sauce, mix the plain yogurt and the fresh mint. Serve the cakes warm and the sauce cold.
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Exchanges
per Serving 
1 starch
2 medium-fat meat
2 vegetables
2 carb choices
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