Zucchini ... pancakes? You bet! This crispy contender took first prize a Diabetic Living magazine zucchini recipe contest.
Recipe from Diabetic Living
1 pound zucchini, shredded
1/4 teaspoon salt
1/2 cup finely chopped red onion
1/2 cup finely shredded Parmesan cheese
1/2 cup white whole wheat flour or all-purpose flour
1/2 cup refrigerated or frozen egg product, thawed
1 tablespoon extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon extra virgin olive oil
1/4 cup light dairy sour cream (optional)
Chopped red onion (optional)
Shredded or bite-size sticks zucchini (optional)
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.
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.
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.
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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