Baked Zucchini Potato Latkes Recipe

Name: Baked Zucchini Potato Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini (large); 1 potato (large, peeled); 1/2 cup low-fat cheddar cheese (shredded); 1/4 cup flour; 1/2 white onion (chopped); 1 egg; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon dill; 1/2 teaspoon garlic powder

Servings: persons

1 zucchini (large)
1 potato (large, peeled)
1/2 cup low-fat cheddar cheese (shredded)
1/4 cup flour
1/2 white onion (chopped)
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill
1/2 teaspoon garlic powder

1
shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
2
drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
3
mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
4
form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
5
serve with sour cream with chopped green onion mixed inches.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 zucchini (large), 1 potato (large, peeled), 1/2 cup low-fat cheddar cheese (shredded), 1/4 cup flour, and more.

Yes, Baked Zucchini Potato Latkes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Zucchini Potato Latkes

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