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Prep Time:2 minsAdditional Time:1 hr 18 minsTotal Time:1 hr 20 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:2 minsAdditional Time:1 hr 18 minsTotal Time:1 hr 20 minsServings:10Yield:10 servings
Prep Time:2 mins
Prep Time:
2 mins
Additional Time:1 hr 18 mins
Additional Time:
1 hr 18 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundzucchini, shredded¼teaspoonsalt½cupfinely chopped red onion½cupfinely shredded Parmesan cheese½cupwhite whole-wheat flour or all-purpose flour½cuprefrigerated or frozen egg product, thawed1tablespoonextra virgin olive oil¼teaspoongarlic powder¼teaspoonground black pepperNonstick cooking spray1teaspoonextra virgin olive oil¼cuplight dairy sour cream (Optional)1tablespoonChopped red onion½cupShredded or bite-size sticks zucchini
Cook Mode(Keep screen awake)
Ingredients
1poundzucchini, shredded
¼teaspoonsalt
½cupfinely chopped red onion
½cupfinely shredded Parmesan cheese
½cupwhite whole-wheat flour or all-purpose flour
½cuprefrigerated or frozen egg product, thawed
1tablespoonextra virgin olive oil
¼teaspoongarlic powder
¼teaspoonground black pepper
Nonstick cooking spray
1teaspoonextra virgin olive oil
¼cuplight dairy sour cream (Optional)
1tablespoonChopped red onion
½cupShredded or bite-size sticks zucchini
DirectionsCombine 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, 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.Originally appeared: Diabetic Living Magazine
Directions
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, 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.
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, 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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)69Calories3gFat7gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
