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Zucchini Cakes – Greek Style


  • 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


  1. Shred zucchini thick.
  2. Beat the eggs with a fork in a small bowl.
  3. 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.
  4. Grease a flat baking pan.
  5. Pour the zucchini mixture with a spoon in the shape of little cakes.
  6. Bake at 350 for approximately 25 minutes to 30 minutes, or until lightly golden.
  7. For the sauce, mix the plain yogurt and the fresh mint. Serve the cakes warm and the sauce cold.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).


Makes 4 servings (suggested serving size: 4 little cakes each serving if total is 16 cakes)

Serving Suggestions

Serve with chicken/fish and a salad.
Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 250
Total Fat 8.4g
Saturated Fat 3.8g
Monounsaturated Fat 2.5g
Polyunsaturated Fat 1.1g
Sodium 712.5mg
Total Carbohydrate 29.1g
Dietary Fiber 2.4g
Protein 14.6g

Exchanges per Serving

1 starch
2 medium-fat meat
2 vegetables
2 Carbohydrate Choice