Zucchini Pancakes

Zucchini Pancakes

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From: Diabetic Living Magazine

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

Ingredients 10 servings

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Original recipe yields 10 servings
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Metric
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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1 pancake
  • Per serving: 69 calories; 3 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 4 g protein; 15 mcg folate; 3 mg cholesterol; 1 g sugars; 266 IU vitamin A; 8 mg vitamin C; 63 mg calcium; 1 mg iron; 154 mg sodium; 157 mg potassium
  • Carbohydrate Servings: ½

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