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

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
2 mins
total:
1 hr 20 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 degree 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 Facts

69 calories; protein 4.1g 8% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 1.2g; fat 3g 5% DV; saturated fat 1g 5% DV; cholesterol 2.9mg 1% DV; vitamin a iu 266.4IU 5% DV; vitamin c 8.1mg 14% DV; folate 14.6mcg 4% DV; calcium 62.5mg 6% DV; iron 0.6mg 3% DV; magnesium 11.3mg 4% DV; potassium 157.4mg 4% DV; sodium 153.8mg 6% DV.