Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing recipe
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Ingredients
- 1 serving cooking spray 2 large zucchinis, shredded ½ cup chopped sweet onion ½ cup chopped carrot ½ cup garbanzo bean flour ¼ cup dry onion soup mix 3 egg whites 1 cup light mayonnaise ⅓ cup water 1 tablespoon paprika 1 tablespoon onion powder 1 tablespoon garlic powder 10 leaves chopped fresh basil
Nutrition Info
- 148.5 caloriescarbohydrate: 25.3 gcholesterol: : -fat: 3.7 gfiber: 2.8 gprotein: 5.6 gsaturatedFat: 0.1 gservingSize: -sodium: 624.8 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing
Directions
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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.