Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
lowcal-cook
Recipe by  lowcal-cook

“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!!”

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Ingredients

Adjust Servings

Original recipe yields 6 patties

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Directions

  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 (3)

Rate This Recipe
collegechef08
5

collegechef08

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 do 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
4

lowcal-cook

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 stick better as well. Hope this helps.

KATHLARR
3

KATHLARR

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 25.3 g
  • 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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