Zesty Zucchini Corn Cakes Recipes

ZUCCHINI CORN BAKE

Steps:

• In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

CORN AND ZUCCHINI CAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
• Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
• Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
• Serve with avocado crema and scallions.
• Enjoy!

ZESTY ZUCCHINI CORN CAKES

Steps:

• In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
• Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
• Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.