Zucchini Pancakes

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

Recipe from Diabetic Living
Shop Kitchen ▾
  • 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.
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.
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.

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
Back to Top