Zucchini and Cheddar Puffs

Oxmoor House
2 dozen appetizers.


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1 cup water
2 tablespoons reduced-calorie margarine
1 cup all-purpose flour
1 teaspoon garlic salt
3/4 cup fat-free egg substitute
1/2 cup finely shredded zucchini
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
Vegetable cooking spray


Prep: 15 Minutes
Cook: 22 Minutes

Combine water and margarine in a medium saucepan; bring to a boil. Reduce heat; add flour and garlic salt, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball, about 1 minute. Remove from heat.

Add egg substitute to flour mixture, beating with a wooden spoon until smooth. Stir in zucchini and cheese.

Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 400° for 22 to 24 minutes or until puffed and golden.

Created date

August 2009

Nutritional Information

Calories 32
Caloriesfromfat 25 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 4.2 g
Fiber 0.2 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 116 mg
Calcium 0.0 mg