They are super light, high in fiber, and very easy to make! If you have kids, even they will eat them. You can substitute the ingredients to something similar.
Ingredients
4 large zucchini
1 tsp. salt
1/2 onion, finely chopped
4 egg whites
1 large egg
4 tsp. olive oil
1/4 cup white whole-wheat flour (you can use flour of your choice)
1/4 cup reduced fat parmesan cheese
2 tsp. garlic powder
salt and pepper, to taste
Optional: fresh herbs such as dill and parsley
4 large zucchini
1 tsp. salt
1/2 onion, finely chopped
4 egg whites
1 large egg
4 tsp. olive oil
1/4 cup white whole-wheat flour (you can use flour of your choice)
1/4 cup reduced fat parmesan cheese
2 tsp. garlic powder
salt and pepper, to taste
Optional: fresh herbs such as dill and parsley
How to Prepare
1. Grate zucchini using a shredder or food processor and put into a colander over the sink (or over a large bowl) to drain the water that will come from the zucchini. Mix with 1 tsp. salt and let sit for about 15-20 minutes to fully drain (the drier the better). Take a clean dish towel and press to fully drain the zucchini.
2. Pour the zucchini into a large mixing bowl and add onion, whites, egg, flour, parmesan, garlic, salt, pepper, and optional herbs. Mix well.
3. Spray a large skillet with non-stick cooking spray and add the olive oil. Place over medium-high heat. Once oil is heated, scoop the pancake batter (I like to do 4 at a time) into the pan and form/flatten into rounds with the back of a spatula. Cook for approximately 2 minutes, or until the underside is golden brown. Flip and cook the other side until golden brown, approximately and additional 2 minutes. Remove and place on a plate. Repeat this process until all the batter is used. Enjoy!
1. Grate zucchini using a shredder or food processor and put into a colander over the sink (or over a large bowl) to drain the water that will come from the zucchini. Mix with 1 tsp. salt and let sit for about 15-20 minutes to fully drain (the drier the better). Take a clean dish towel and press to fully drain the zucchini.
2. Pour the zucchini into a large mixing bowl and add onion, whites, egg, flour, parmesan, garlic, salt, pepper, and optional herbs. Mix well.
3. Spray a large skillet with non-stick cooking spray and add the olive oil. Place over medium-high heat. Once oil is heated, scoop the pancake batter (I like to do 4 at a time) into the pan and form/flatten into rounds with the back of a spatula. Cook for approximately 2 minutes, or until the underside is golden brown. Flip and cook the other side until golden brown, approximately and additional 2 minutes. Remove and place on a plate. Repeat this process until all the batter is used. Enjoy!
NUTRITION DATA
Per serving (recipe serves 4): 200 calories, 11 grams protein, 21 grams carbohydrates (5 grams fiber), 8 grams fat
Per serving (recipe serves 4): 200 calories, 11 grams protein, 21 grams carbohydrates (5 grams fiber), 8 grams fat
