Mini Zucchini Pankakes

By Demi

Ingredients

• 1 large egg plus 1 egg white
• 2/3 cup finely chopped shallots
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups seeded zucchini
• 2/3 cup freshly grated Parmesan cheese
• 2 tablespoons whole wheat flour
• 2 tablespoons olive oil
• Low-fat sour cream (optional)

Preparation

Step 1

1. - Preheat oven to 400F.

2. - Beat the egg and egg white in a large bowl. Stir in the shallots, parsley, salt and pepper.

3. - Grate the zucchini directly into a colander. Press down on the zucchini to remove excess liquid. When all the squash is shredded, place it in the center of a clean kitchen towel, gather up the ends, and twist to squeeze out any remaining liquid.

4. - Add the squash, Parmesan cheese, and flour to the bowl containing the eggs and stir until mixed.

5. - Heat the olive oil in a large, ovenproof skillet over medium heat. Drop 1/4 cup of the squash mixture into the skillet and press down with a spatula to form a pancake. Cook until browned and crispy on the bottom. Gently turn over the cakes and transfer the pan to the oven.

**(Our skillet isn't ovensafe so I put a pan in the oven while it was preheating and put them on that instead. They turned out perfect, as far as I could tell!)

6. - Bake, uncooked side up for 8-10 minutes.

**(Maybe you can understand this better than I did; the recipe said to flip the pancakes over in step 5, but step 6 says to bake them uncooked side up...? I did what they told me and kind of made a mess of the first one. :P LoL.)

7. - Serve immediately. Add a dollop of low fat sour cream, if desired.