Low Cal Zucchini Pancakes With Low Fat Basil Dressing Recipes

LOW CARB ZUCCHINI PANCAKES

Steps:

• Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
• Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
• Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

SAVORY ZUCCHINI PANCAKES (LOW-CARB)

Steps:

• Grate Zucchini.
• Put in colander in sink and let sit for about 30 minutes to drain.
• Squeeze out remaining liquid.
• Transfer grated zucchini to a large bowl.
• Chop onion and add to zucchini.
• Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
• Mix well.
• Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
• Cook (flipping once) on Medium/medium-low until golden brown on each side.
• Keep warm in 250 degree oven (on a plate) until all are finished.
• Serve with sour cream as main dish or side dish.
• We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!