Crispy Zucchini Pancakes
A delicious breakfast that is low in carbs, hearty, and absolutely delicious! These crispy zucchini pancakes are best served with a small side of low-fat sour cream or fresh salsa!
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- 1lb zucchini (grated)
- 2 eggs
- 3 garlic cloves (minced)
- 2 green onions (chopped)
- ¼ cup Fresh parmesan cheese (grated)
- 4 Basil leaves (chopped)
- 1 tablespoon butter
- ½ teaspoon nutmeg
- ½ teaspoon onion powder
- 1 teaspoon olive oil
- You will want to prepare the grated zucchini 30 minutes ahead of time. Wring the grated zucchini in a paper towel with a dash of salt to get the excess water out of the vegetable. Allow to rest for 30 minutes before squeezing out any additional water.
- In a medium-sized bowl, combine the eggs, onions, nutmeg, onion powder, basil, salt, pepper, and parmesan cheese, and slowly add in the grated zucchini. Stir to mix the contents together.
- Over medium heat, combine the olive oil and butter in a skillet or frying pan. Create small zucchini patties and place them into the pan. Cook until both sides are brown; 3 minutes on each side.
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