Zucchini Pancakes

These light zucchini pancakes are packed with vitamins and healthy fats, making them a delicious, low-calorie way to sneak more veggies into your day.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 cups grated zucchini · 41 kcal in the whole recipe
• 1 tablespoon finely chopped onion · 4 kcal in the whole recipe
• 1 egg, beaten · 71 kcal in the whole recipe
• 1 1/2 tablespoons flour · 43 kcal in the whole recipe
• 1 tablespoon Parmesan cheese · 21 kcal in the whole recipe
• 1/4 teaspoon dried parsley · 0 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 5 kcal in the whole recipe
• salt and pepper to taste
• 1 tablespoon olive oil · 124 kcal in the whole recipe

Method

1. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel to ensure crispy pancakes.

   

2. In a medium bowl, combine the grated zucchini, chopped onion, beaten egg, flour, Parmesan, dried parsley, garlic powder, salt, and pepper, blending well.

   

3. Form the mixture into patties about 3 to 4 inches in diameter.

   

4. Heat the olive oil in a skillet over medium heat and cook the pancakes for 3 to 4 minutes per side until golden brown.

   

5. Remove the pancakes from the skillet and drain on paper towels before serving warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.