• Minutes
    Prep Time
  • Minutes
    Cook Time
  • Servings

Nutritional Information

Per cake: 110 calories, 6g fat (1g sat. fat), 35mg cholesterol, 10g carbohydrate, 200mg sodium, 1g total dietary fiber, 3g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Zucchini Parmesan Cakes

INGREDIENTS

  • 1 carton (4.2 oz) Hungry Jack® Premium Hashbrown Potatoes
  • 1 cup shredded zucchini, lightly packed
  • 1/4 cup grated red onion
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dry Italian seasoning
  • 1/4 cup canola oil
  • Prepared marinara sauce, warmed

INSTRUCTIONS

  1. Fill hashbrown potatoes carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  2. Mix hashbrowns, zucchini and next 6 ingredients (through Italian seasoning) in a large bowl.
  3. Heat 1 tablespoon oil in a non-stick skillet or griddle. Scoop about 1/4-cup potato mixture into skillet, pressing down slightly to flatten. Repeat to fill pan.
  4. Cook about 3 minutes on each side until well browned. Repeat with remaining mixture.
  5. Serve with marinara sauce if desired.

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