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

Diabetic Living Magazine
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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.

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  • 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; 3 g total fat; 1 g saturated fat; 3 mg cholesterol; 154 mg sodium. 157 mg potassium; 6.9 g carbohydrates; 1.1 g fiber; 1 g sugar; 4.1 g protein; 266 IU vitamin a iu; 8 mg vitamin c; 15 mcg folate; 63 mg calcium; 1 mg iron; 11 mg magnesium;