Zucchini Pancakes

About This Recipe

Like potato pancakes but with fewer carbs, these savory zucchini pancakes are an easy appetizer or summer side dish with grilled meats.

Ingredients

• 2 packed cups grated zucchini ((from 2 medium zucchinis) squeezed of excess liquid)
• 2 shallots (finely chopped)
• 1/4 cup fresh chives
• 1/4 cup parsley (chopped)
• 1 garlic clove (minced)
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 6-8 tbsp whole wheat flour
• kosher salt and fresh pepper to taste
• olive oil spray

Instructions

1. Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a large bowl.
2. Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.
3. Heat a large skillet over medium heat and spray oil to cover pan.
4. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
5. Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.