SPECIAL Weekly Health Tip: Zucchini Pancakes, a Recipe from our Dietitians

Zucchini Pancakes, originally made from our own homegrown zucchinis in our Duncan Street Miracle Garden

Portions: 4
Serving size: 1 pancake

 
Ingredients
• 2 cups sliced raw zucchini
• 1/4 cup grated onion
• 1 tablespoon flour
• 1 teaspoon Mrs. Dash® original blend herb seasoning (or season with fresh herbs!)
• 1/4 cup low cholesterol egg product
• 1 tablespoon vegetable oil

Preparation
1. Wash zucchini and grate into a bowl. Add grated onion and stir.
2. Place the zucchini mixture on a clean kitchen towel. Twist and squeeze out as much liquid as possible. Return to bowl.
3. Mix flour, salt, and Mrs. Dash® herb seasoning in a small bowl.
4. Add egg product and mix; stir into zucchini and onion mixture.
5. Form 4 patties.
6. Heat oil over high heat in a large nonstick frying pan.
7. Lower heat to medium and place zucchini patties into pan.
8. Sauté until brown, turning once. 

Nutrients per serving
• Calories 55
• Protein 2 g
• Carbohydrate 4 g
• Fat 4 g
• Cholesterol 0 mg
• Sodium 19 mg
• Potassium 198 mg
• Phosphorus 27 mg
• Calcium 32 mg
• Fiber 1.0 g