Healthy Zucchini Pancakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 pancakes.
Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington
Ingredients
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1 cup shredded zucchini
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1/4 cup panko bread crumbs
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2 green onions, chopped
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1 large egg
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3 tablespoons minced fresh parsley
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1 tablespoon snipped fresh dill
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1 garlic clove, minced
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1/4 cup crumbled feta cheese
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3 teaspoons olive oil, divided
Directions
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1.
In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
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2.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
Nutrition Facts
2 each: 91 calories, 6g fat (2g saturated fat), 57mg cholesterol, 104mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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