Giant Zucchini Pancake
- 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
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