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Picture of Zucchini Corn Cakes
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1054 kcal 53 %
  • Fat 42 g 65 %
  • Saturated 23 g 113 %
  • Carbs 160 g 53 %
  • Fiber 16 g 64 %
  • Protein 18 g 37 %
  • Cholesterol 92 mg 31 %
  • Sodium 1989 mg 83 %
  • Calcium 85 mg 8 %
  • Magnesium 286 mg 68 %
  • Potassium 1206 mg 26 %
  • Iron 7 mg 42 %
  • Zinc 4 mg 39 %
  • Phosphorus 549 mg 78 %
  • Vitamin A 350 µg 39 %
  • Vitamin C 45 mg 50 %
  • Thiamin (B1) 1 mg 68 %
  • Riboflavin (B2) 1 mg 48 %
  • Niacin (B3) 8 mg 49 %
  • Vitamin B6 1 mg 75 %
  • Folate equivalent (total) 110 µg 28 %
  • Vitamin B12 0 µg 3 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 14 %
  • Vitamin K 36 µg 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini Corn Cakes

Ingredients

  • 1 1/2 cups stone-ground corn meal
  • 2 cups zucchini - grated
  • 2 tablespoons fresh basil - chopped
  • 1 teaspoon kosher salt
  • 2 teaspoons honey
  • 1 1/2-2 cups boiling water
  • 3 tablespoons unsalted butter

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