Giant Zucchini Pancake Recipe
Servings: 4
Ingredients
- 1 lb zucchini trimmed, and coarsely grated
- 1 c. grated dill-havarti cheese - (abt 4 ounce)
- 1/3 c. Atkins Bake Mix
- 1/3 c. minced fresh parsley
- 3 x Large eggs beaten
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. extra virgin olive oil
Directions
- Heat oven to 350 degrees. Place grated zucchini in a colander. Mix cheese, bake mix, parsley, Large eggs, salt and pepper in a large bowl. Squeeze out excess liquid from zucchini and add in to cheese mix. Stir to combine well.
- In a 10-inch skillet, heat oil over medium heat till it shimmers. Add in pancake mix and press down to spread, forming an even layer. Cook 4 min or possibly till bottom is set.
- Transfer skillet to oven; bake 12 to 15 min till middle is just set. Remove from oven and let cold slightly. Cut into wedges. When serving, flip each wedge upside down (so crispy bottom crust faces up).
- This recipe yields 4 servings.
- Comments: You may substitute yellow squash for the zucchini, if you prefer, and add in a healthy pinch or possibly two of basil, oregano or possibly marjoram.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 95 | 73% |
| Total Fat 10.66g | 13% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 356mg | 15% |
| Potassium 358mg | 10% |
| Total Carbs 4.19g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.19g | 1% |
| Protein 6.09g | 10% |
