Recipe: Zucchini-Parmesan Pancakes

These easy-to-make, summery mini pancakes are a delicious, savory snack or side dish. Enjoy a traditional summer squash in a nontraditional way.

Nutritional Information

• Calories: 158 per serving
• Protein: 9g per serving
• Fiber: 2g per serving

Ingredients

Servings: 4

Serving Size: 4 mini pancakes (16 pancakes total)

• 2 medium unpeeled zucchinis, grated with a box grater (about 3 cups)
• 1 small shallot, minced (about ¼ cup)
• 2 large eggs, lightly beaten using a fork
• ½ cup all-purpose flour
• ¼ cup shredded Parmesan cheese
• 1 ½ teaspoons chopped, fresh thyme
• 1 teaspoon black pepper
• 1 teaspoon canola or corn oil or 1 teaspoon canola or corn oil, divided use
• ¼ cup fat-free, plain Greek yogurt

Directions

1. In a large bowl, stir together the zucchini, shallot, eggs, flour, Parmesan, thyme, baking powder and pepper until well combined.
2. 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 to make pancakes about 1/2 thick and 2 ½ 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.
3. Let the pancakes cool for 5 minutes. Just before serving, top each pancake with a dollop of yogurt.

Recipe and image courtesy of American Heart Association