Nutrition per serving may change if servings are adjusted.
1 pound zucchini, shredded
¼ teaspoon salt
½ cup finely chopped red onion
½ cup finely shredded Parmesan cheese
½ cup white whole-wheat flour or all-purpose flour
½ cup refrigerated or frozen egg product, thawed
1 tablespoon extra virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon extra virgin olive oil
¼ cup light dairy sour cream (optional)
Chopped red onion (optional)
Shredded or bite-size sticks zucchini (optional)
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.
Combine zucchini, ½ 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 ¼ cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about ½-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.
Keep pancakes warm in a 300°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.