Zucchini Pancakes
Recipe from Diabetic Living

Zucchini ... pancakes? You bet! This crispy contender took first prize a Diabetic Living magazine zucchini recipe contest.



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Ingredients
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    1   pound 
    zucchini, shredded
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    1/4  teaspoon 
    salt
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    1/2  cup 
    finely chopped red onion
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    1/2  cup 
    finely shredded Parmesan cheese
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    1/2  cup 
    white whole wheat flour or all-purpose flour
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    1/2  cup 
    refrigerated or frozen egg product, thawed
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    1   tablespoon 
    extra virgin olive oil
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    1/4  teaspoon 
    garlic powder
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    1/4  teaspoon 
    ground black pepper
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    Nonstick cooking spray
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    1   teaspoon 
    extra virgin olive oil
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    1/4  cup 
    light dairy sour cream (optional)
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    Chopped red onion (optional)
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    Shredded or bite-size sticks zucchini (optional)

Directions
1.
Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.
2.
Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.
3.
Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.
4.
Keep pancakes warm in a 300 degrees F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream and sprinkle with additional chopped red onion or shredded zucchini to serve.
Nutrition information
Per Serving: cal. (kcal) 69, Fat, total (g) 3, chol. (mg) 3, sat. fat (g) 1, carb. (g) 7, fiber (g) 1, pro. (g) 4, sodium (mg) 154, Percent Daily Values are based on a 2,000 calorie diet
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