Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

3 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

“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!!” - by lowcal-cook

Directions

Heat a large skillet sprayed with cooking spray over medium-high heat.
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.
Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
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.

Nutrition

Amount Per Serving (6 total)

Calories
148 cal
7%

Fat
3.7 g
6%

Carbs
25.3 g
8%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

collegechef08

May. 27, 2012

"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 need to ..." See moredo something to the mixture to get it to hold, so I'll tinker around with it a bit as my zucchini crop comes in and keep trying. I had planned on making the dressing but realized I had no mayonnaise so I will make that next time also. Overall a really good recipe with nice flavor, hopefully next time I make these I can get mine to look as good as the ones in the picture! Thanks for sharing your recipe!"

lowcal-cook

Oct. 1, 2012

"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 it st..." See moreick better as well. Hope this helps."