Zucchini Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 medium zucchini, grated1 egg1 garlic clove, minced1/4 c basil, chopped1 t dried thymegrated zest of a small lemon1/2 c breadcrumbssalt and pepper olive oil for the pan (less than 1 T)Topping: 1 c (8oz) fat-free Greek yogurt2 T capers (optional) 2 T sun-dried tomatoes--NOT packed in oil (optional)
Sprinkle the grated zucchini with salt and set in a colander to drain for 15 minutes. Squeeze out as much liquid as you can using your hands or the back of a spoon. The drier the zucchini, the better the cakes will stay together.
In a large bowl, mix together the beaten egg, garlic, basil, thyme, and lemon zest. Add the zucchini, breadcrumbs, and capers and sundried tomatoes if using. Add salt and pepper to taste.
In a large non-stick skillet, heat some olive oil over medium heat. Scoop out about a half-cup of batter into the pan, spreading it out slightly.
Cook until the bottom is firm enough to flip. Cook on the other side until firm. Keep warm on a plate in the oven until all the cakes are cooked.
To serve, top with a dollop of Greek yogurt or your favorite pasta sauce. These freeze well, too! Serves 2 (4-6 pancakes).
Number of Servings: 2
Recipe submitted by SparkPeople user SP_STEPF.
In a large bowl, mix together the beaten egg, garlic, basil, thyme, and lemon zest. Add the zucchini, breadcrumbs, and capers and sundried tomatoes if using. Add salt and pepper to taste.
In a large non-stick skillet, heat some olive oil over medium heat. Scoop out about a half-cup of batter into the pan, spreading it out slightly.
Cook until the bottom is firm enough to flip. Cook on the other side until firm. Keep warm on a plate in the oven until all the cakes are cooked.
To serve, top with a dollop of Greek yogurt or your favorite pasta sauce. These freeze well, too! Serves 2 (4-6 pancakes).
Number of Servings: 2
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 243.8
- Total Fat: 4.2 g
- Cholesterol: 106.3 mg
- Sodium: 391.9 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 6.6 g
- Protein: 19.3 g
Member Reviews
-
BERGIE8771
I tried these last night. Yummy. I used Italian seasoning since I didn't have basil and thyme. I left out the lemon and capers.
What size is a med zucchini? I used three 4.5 -5 inch zucchini. I also let them "drain" for an hour, not 15 min and there was still so much water left. I will make again - 3/24/10