Recipe of the Week - Zucchini Pancakes

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Like potato pancakes but with fewer carbs, these savory Zucchini Pancakes are the perfect side dish with grilled chicken or meat.

INGREDIENTS

  • 2 packed cups grated zucchini, (from 2 medium zucchinis) squeezed of excess liquid

  • 2 shallots, finely chopped

  • 1/4 cup fresh chives

  • 1/4 cup parsley, chopped

  • 1 garlic clove, minced

  • 2 large eggs

  • 1/4 cup grated Parmesan cheese

  • 6-8 tbsp whole wheat flour

  • kosher salt and fresh pepper to taste

  • olive oil spray

INSTRUCTIONS

  • Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a large bowl.

  • Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.

  • Heat a large skillet over medium heat and spray oil to cover pan.

  • Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.

  • Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.

Nutrition Information

  • Calories: 120

  • Carbohydrates: 14 g

  • Protein: 7.5 g

  • Fat: 4 g

  • Saturated Fat: 2 g

  • Cholesterol: 97 mg

  • Sodium: 134.5 mg

  • Fiber: 3 g

  • Sugar: 2.5 g