Giant Zucchini Pancake

Giant Zucchini Pancake
Giant Zucchini Pancake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound zucchini trimmed, and coarsely grated

  • 1

    cup grated dill-havarti cheese - (abt 4 oz)

  • 1/3

    cup Atkins Bake Mix

  • 1/3

    cup chopped fresh parsley

  • 3

    eggs beaten

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 2

    tablespoons olive oil

Directions

Heat oven to 350 degrees. Place grated zucchini in a colander. Mix cheese, bake mix, parsley, eggs, salt and pepper in a large bowl. Squeeze out excess liquid from zucchini and add to cheese mixture. Stir to combine well. In a 10-inch skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set. Transfer skillet to oven; bake 12 to 15 minutes until middle is just set. Remove from oven and let cool slightly. Cut into wedges. When serving, flip each wedge upside down (so crispy bottom crust faces up). This recipe yields 4 servings. Carbohydrates: 6.5 grams Net Carbs: 4 grams Fiber: 2.5 grams Protein: 18 grams Fat: 22.5 grams Calories: 288

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: