Crispy Zucchini Pancakes

By Breakfast and Brunch, Recipes, Vegetables
Crispy Zucchini Pancakes
Serves 4
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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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 1lb zucchini (grated)
  2. 2 eggs
  3. 3 garlic cloves (minced)
  4. 2 green onions (chopped)
  5. ¼ cup Fresh parmesan cheese (grated)
  6. 4 Basil leaves (chopped)
  7. 1 tablespoon butter
  8. ½ teaspoon nutmeg
  9. ½ teaspoon onion powder
  10. 1 teaspoon olive oil
  11. Salt
  12. Pepper
Instructions
  1. 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.
  2. 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.
  3. 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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