Zucchini & Pesto Rice Cakes

30 mins (prep 15, cooking 15)
10 ingredients
12 servings
If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+

Categories:  <-30-mins , easy , 3-steps-or-less , vegetarian , vegetable , time-to-make ,
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Serving Size (26.71 g)
Servings 12
Amount per Serving
Calories 102.2 Calories from Fat 12.33
% Daily Value *
Total Fat 1.37g 25.36%
Saturated Fat 0.44g 26.5%
Trans Fat 0.0g %
Cholesterol 1.31mg 5.26%
Sodium 219.91mg 109.95%
Total Carbohydrate 16.82g 67.28%
Dietary Fiber 0.89 g 42.59%
Sugars 1.32 g %
Protein 5.26g 126.27%
Vitamin A 9.92IU% Vitamin C 0.0mg%
Calcium 88.66mg% Iron 1.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked white rice, soft, pesto sauce, lemon wedge