Low Cal Zucchini Pancakes With Low Fat Basil Dressing Food

LOW-CAL ZUCCHINI PANCAKES WITH LOW-FAT BASIL DRESSING

Steps:

• Heat a large skillet sprayed with cooking spray over medium-high heat.
• Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
• Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
• Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.

LOW-CAL ZUCCHINI PANCAKES WITH LOW-FAT BASIL DRESSING

Steps:

• Heat a large skillet sprayed with cooking spray over medium-high heat.
• Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
• Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
• Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.

SAVORY ZUCCHINI PANCAKES (LOW-CARB)

Steps:

• Grate Zucchini.
• Put in colander in sink and let sit for about 30 minutes to drain.
• Squeeze out remaining liquid.
• Transfer grated zucchini to a large bowl.
• Chop onion and add to zucchini.
• Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
• Mix well.
• Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
• Cook (flipping once) on Medium/medium-low until golden brown on each side.
• Keep warm in 250 degree oven (on a plate) until all are finished.
• Serve with sour cream as main dish or side dish.
• We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

LOW CARB ZUCCHINI PANCAKES

Steps:

• Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
• Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
• Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

HEALTHY ZUCCHINI PANCAKES

Steps:

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

LOW-CAL ZUCCHINI PANCAKES WITH LOW-FAT BASIL DRESSING

Steps:

• Heat a large skillet sprayed with cooking spray over medium-high heat.
• Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
• Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
• Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.

LOW-CAL ZUCCHINI PANCAKES WITH LOW-FAT BASIL DRESSING

Steps:

• Heat a large skillet sprayed with cooking spray over medium-high heat.
• Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
• Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
• Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.