Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

4
lowcal-cook 4

"I am a believer that you do not have to compromise taste to eat well. I came up with this recipe from leftover veggies in my fridge. Enjoy!!"

Ingredients

30 m servings 148 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a large skillet sprayed with cooking spray over medium-high heat.
  2. Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
  3. Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
  4. Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.
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Reviews

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  1. 5 Ratings

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Hi. This is the recipe author. For those having a hard time keeping patties together, make sure to squeeze any excess water from the zucchini with a paper towel. Also adding more flour will help...

I'm rating the zucchini pancake only: Great flavors and pretty healthy, my only problem was in trying to get them to stay in patty form; they just kept coming apart on me. I'm thinking I just ne...

Dont use a food processor to grate the veggies, use a hand-style grater to have more control and not pulverize the veggies.

The first time I made it I used rice flour instead because I couldn't find garbanzo bean flour and it was delicious! The second time I used the garbanzo bean flour and it was good. I prefer the ...