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“I love these ‘crab cakes’ without the crab!” writes Mary Wagner from Austin, Pennsylvania. The crispy, well-seasoned zucchini patties make a change-of-pace dish that’s perfect for dressing up a light summer supper.
This recipe is:
Nutritional Facts 2 zucchini cakes equals 241 calories, 10 g fat (1 g saturated fat), 107 mg cholesterol, 750 mg sodium, 30 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.
Originally published as Zucchini Cakes in
Light & Tasty
June/July 2007, p37
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