Heart Healthy
These easy-to-make, summery mini pancakes are a delicious, savory snack or side dish. Enjoy a traditional summer squash in a nontraditional way.
Print Recipe
Zucchini-Parmesan Pancakes
-
Prep Time
10
-
Cook Time
20
-
Total Time
30
-
Servings
4
-
Serving Size:
4 mini pancakes (16 pancakes total)
Ingredients
-
2 medium zucchini -
1 small shallot -
2 large eggs -
1/2 cup all-purpose flour -
1/4 cup Parmesan cheese -
1 1/2 teaspoons thyme -
1 teaspoon baking powder -
1 teaspoon black pepper -
canola oil -
1/4 cup Greek yogurt
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, stir together the zucchini, shallot, eggs, flour, Parmesan, thyme, baking powder, and pepper until well combined. -
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the skillet. Place eight 1/8-cup mounds of the zucchini mixture in the skillet. Using the back of the measuring cup or a spoon, gently press down on the mounds, spreading them to make pancakes about 1/2-inch thick and 2 1/2 inches in diameter. Cook for 3 to 4 minutes on each side, or until golden brown all over. Transfer the pancakes to a plate. Cover to keep warm. Repeat with the remaining 1 teaspoon oil and zucchini mixture. -
Let the pancakes cool for 5 minutes. Just before serving, top each pancake with a dollop of the yogurt.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 158 | |
|---|---|---|
| Total Fat | 6.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 89 mg | |
| Sodium | 231 mg | |
| Total Carbohydrate | 17 g | |
| Dietary Fiber | 2 g | |
| Sugars | 3 g | |
| Added Sugars | 0 g | |
| Protein | 9 g | |
Dietary Exchanges
1 starch, 1 lean meat, 1/2 fat
-
Prep Time
10
-
Cook Time
20
-
Total Time
30
-
Servings
4
-
Serving Size:
4 mini pancakes (16 pancakes total)
Ingredients
-
2 medium zucchini -
1 small shallot -
2 large eggs -
1/2 cup all-purpose flour -
1/4 cup Parmesan cheese -
1 1/2 teaspoons thyme -
1 teaspoon baking powder -
1 teaspoon black pepper -
canola oil -
1/4 cup Greek yogurt
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, stir together the zucchini, shallot, eggs, flour, Parmesan, thyme, baking powder, and pepper until well combined. -
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the skillet. Place eight 1/8-cup mounds of the zucchini mixture in the skillet. Using the back of the measuring cup or a spoon, gently press down on the mounds, spreading them to make pancakes about 1/2-inch thick and 2 1/2 inches in diameter. Cook for 3 to 4 minutes on each side, or until golden brown all over. Transfer the pancakes to a plate. Cover to keep warm. Repeat with the remaining 1 teaspoon oil and zucchini mixture. -
Let the pancakes cool for 5 minutes. Just before serving, top each pancake with a dollop of the yogurt.
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