Name: Zucchini Pancakes
Prep time: 2 min
Total time: 80 min
Ingredients: 1 pound zucchini, shredded; 0.25 teaspoon salt; 0.5 cup finely chopped red onion; 0.5 cup finely shredded Parmesan cheese; 0.5 cup white whole-wheat flour or all-purpose flour; 0.5 cup refrigerated or frozen egg product, thawed; 1 tablespoon extra virgin olive oil; 0.25 teaspoon garlic powder; 0.25 teaspoon ground black pepper; Nonstick cooking spray; 1 teaspoon extra virgin olive oil; 0.25 cup light dairy sour cream; 1 tablespoon Chopped red onion; 0.5 cup Shredded or bite-size sticks zucchini

Zucchini Pancakes

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Zucchini ... pancakes? You bet! This crispy contender took first prize a Diabetic Living Magazine zucchini recipe contest.

EatingWell Test Kitchen

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Ingredients

1 pound zucchini, shredded
¼ teaspoon salt
½ cup finely chopped red onion
½ cup finely shredded Parmesan cheese
½ cup white whole-wheat flour or all-purpose flour
½ cup refrigerated or frozen egg product, thawed
1 tablespoon extra virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon extra virgin olive oil
¼ cup light dairy sour cream (Optional)
1 tablespoon Chopped red onion
½ cup Shredded or bite-size sticks zucchini

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.

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

69	Calories
3g	Fat
7g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 1 pancake
Calories 69
% Daily Value *
Total Carbohydrate 7g	3%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 4g	8%
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 3mg	1%
Vitamin A 266IU	5%
Vitamin C 8mg	9%
Folate 15mcg	4%
Sodium 154mg	7%
Calcium 63mg	5%
Iron 1mg	3%
Magnesium 11mg	3%
Potassium 157mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

Zucchini Pancakes

Ingredients

Directions

Nutrition Facts (per serving)

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