August 2008 Zucchini Pancakes 1 pound zucchini, shredded 1/4 tsp salt 1/2 cup finely chopped red onion 1/2 cup finely shredded parmesan cheese 1/2 cup flour, white, whole wheat, or all purpose 1/2 cup frozen egg product (or 4 eggs or 2 full eggs and 4 whites) 1 tbsp olive or canola oil 1/4 tsp garlic powder 1/4 tsp ground black pepper 1 tsp oil and non stick spray for cooking Toppings- chopped onion, shredded zucchini or lite sour cream 1. In a large bowl, combine the 1 pound zucchini and salt. Let stand 30 minutes. Place zucchini in a strainer and press with spatula to force out water. 2. Combine zucchini, and all other ingredients in a large bowl. If the batter is not thick enough to hold together, add a little more flour, 1 Tbsp at a time as needed. 3. Lightly coat a large skillet or griddle with nonstick spray. Add the tsp oil and head over medium heat. Using 1/4 cup zucchini mixture per pancake, drop mixture on hot skillet leaving 2-3 inches between mounds. Flatten mounds to 1/2 inch thickness. Cook pancakes about 4 minutes or until golden brown, turning once halfway thru cooking. 4. Keep pancakes warm in a 300 degree oven while cooking remaining pancakes. If desired, top pancakes with sour cream and additional onion and zucchini. Makes 10 pancakes Per serving (exchange system: count as 1/2 lean meat, 1/2 fat and a veggie) 69 calories 3 grams fat (1 sat) 7 grams carb 4 grams protein 154 mg sodium 1 gram fiber From Diabetic Living, Fall 2008 Archived Recipes Copyright 2002-2007 - Lisa Merrill