Zucchini Pancakes - 7g Carbs, 1g Fiber
From: www.diabeticlivingonline.com
Zucchini ... pancakes? You bet! This crispy contender took first
prize a Diabetic Living magazine zucchini recipe contest.
Servings: 10
1 lb zucchini, shredded
1/4 tsp salt
1/2 cup finely chopped red onion
1/2 cup finely shredded Parmesan cheese
1/2 cup white whole wheat flour or all-purpose flour
1/2 cup refrigerated or frozen egg product, thawed
1 Tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp ground black pepper
Nonstick cooking spray
1 tsp extra virgin olive oil
1/4 cup light dairy sour cream (optional)
Chopped red onion (optional)
Shredded or bite-size sticks zucchini (optional)
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, 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.
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 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.
4. Keep pancakes warm in a 300 degrees 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.
Servings: 10
Nutrition per Serving:
69 Calories, 3g Total Fat, 1g Saturated Fat, 3mg Cholesterol,
4g Protein, 7g Carbs, 1g Dietary Fiber, 154mg Sodium
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