Zucchini Pancake
Ingredients
- 4 c. shredded zucchini ⓘ
- 1 t. salt (divided) ⓘ
- 1/3 c. flour ⓘ
- 1/3 c. red. fat sour cream ⓘ
- 1/4 c. grated, fresh Parmesan cheese ⓘ
- 2 T. minced shallots ⓘ
- 1 T. fresh basil, chopped ⓘ
- 1/2 t. baking powder ⓘ
- 2 large eggs, lightly beaten ⓘ
- 1 garlic clove, minced ⓘ
- fresh ground black pepper, to taste ⓘ
- 1 T. extra virgin olive oil ⓘ
Instructions
- Place zucchini in a colander and toss with 1/2 t. salt, allowing the zucchini to drain for 20-30 minutes. Dry with paper towels.
- Combine remaining salt with zucchini and remaining ingredients through black pepper in a large bowl. Toss well.
- Heat a large skillet over medium heat with a tablespoon of olive oil. Add zucchini mixture by 3/4 c. full and press down. Cook about 4-5 minutes or until light brown and then turn over to cook other side for another 4-5 minutes or until done.
- Serve hot.
Nutrition & Diet Analysis (per serving)
827
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).