Zucchini Pancakes

By Greywolf

Ingredients

• 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)

Details

Servings 10
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 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.

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.

Servings Per Recipe: 10 PER SERVING: 69 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 154 mg sodium, 7 g carb. (1 g fiber), 4 g pro.