Recipe: Zucchini-Parmesan Pancakes
These easy-to-make, summery mini pancakes are a delicious, savory snack or side dish. Enjoy a traditional summer squash in a nontraditional way.
- Calories: 158 per serving
- Protein: 9g per serving
- Fiber: 2g per serving
Serving Size: 4 mini pancakes (16 pancakes total)
- 2 medium unpeeled zucchinis, grated with a box grater (about 3 cups)
- 1 small shallot, minced (about ¼ cup)
- 2 large eggs, lightly beaten using a fork
- ½ cup all-purpose flour
- ¼ cup shredded Parmesan cheese
- 1 ½ teaspoons chopped, fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon canola or corn oil or 1 teaspoon canola or corn oil, divided use
- ¼ cup fat-free, plain Greek yogurt
- In a large bowl, stir together the zucchini, shallot, eggs, flour, Parmesan, thyme, baking powder and pepper until well combined.
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the skillet. Place eight 1/8-cup mounds of the zucchini mixture in the skillet. Using the back of the measuring cup or a spoon, gently press down on the mounds, spreading to make pancakes about 1/2 thick and 2 ½ inches in diameter. Cook for 3 to 4 minutes on each side, or until golden brown all over. Transfer the pancakes to a plate. Cover to keep warm. Repeat with the remaining 1 teaspoon oil and zucchini mixture.
- Let the pancakes cool for 5 minutes. Just before serving, top each pancake with a dollop of yogurt.
Recipe and image courtesy of American Heart Association
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