ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
SAVORY ZUCCHINI PANCAKES (LOW-CARB)
A delicious recipe I whipped together for a tasty low carb lunch for my DH and me. It's savory not sweet and satisfied my craving for something different than the same old thing for lunch!
Provided by Dee Licious
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 235.2, Fat 11.4, SaturatedFat 4.2, Cholesterol 222.5, Sodium 288.8, Carbohydrate 17.5, Fiber 3.4, Sugar 6.8, Protein 18.8
KETO PANCAKES
Make these keto pancakes with almond flour instead of regular wheat flour, or blitz ground almonds until fine if you can't get hold of it
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
- Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.
Nutrition Facts : Calories 731 calories, Fat 61 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium
ZUCCHINI FRITTERS, LOW CARB
This is an excellent side dish for summer meals. It's also an excellent way to use zucchini from the garden.
Provided by marypatlaver
Categories Vegetable
Time 25m
Yield 8 Fritters, 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred or grate zucchini . Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible. Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible.
- In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven. Add the Parmesan cheese & stir. Add one egg, stir vigorously to combine & then add the second egg and stir again.
- To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne. Stir until well combined. The mixture will be a bit "loose" because of the egg, but will come together when cooked.
- Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet. My pan is large enough for four small fritters at a time. Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown.
- Gently flip & cover with lid again for a couple of minutes until cooked through. Serve with sour cream.
ZUCCHINI LASAGNA (LASAGNE) - LOW CARB
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In small bowl slightly beat egg.
- Add cottage cheese, half of shredded cheese and flour.
- In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
- Bake uncovered at 375 degrees F for 30 minutes.
- Sprinkle with remaining cheese. Bake 10 minutes longer.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5
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