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Low Carb Zucchini Pancakes
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| Low Carb Zucchini Pancakes 4 Servings, Prep Time: 15 Minutes, Cook Time: 15 Minutes Description Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like! Ingredients | |
| 1 pound | zucchini, grated, (4 cups) |
| salt to taste | |
| 1/4 cup | freshly grated Parmesan cheese |
| 2 | eggs |
| 2 | green onions, chopped |
| 3 cloves | garlic, chopped |
| 4 leaves | basil, chopped |
| 1 pinch | ground nutmeg |
| 1 pinch | onion powder |
| ground black pepper to taste | |
| 1 tablespoon | butter |
| 1 teaspoon | olive oil, or as needed |
| Directions 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. Nutritional Information Servings Per Recipe: 4 Amount Per Serving Calories: 115 Sodium: 246.2mg Cholesterol: 104.3mg | |
| Fat, 8.0g | |
Protein: 6.4g
Dietary Fiber: 1.6g
Carbohydrates: 5.9g
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