Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
1 serving cooking spray |
2 large zucchinis, shredded |
1/2 cup chopped sweet onion |
1/2 cup chopped carrot |
1/2 cup garbanzo bean flour |
1/4 cup dry onion soup mix |
3 egg whites |
1 cup light mayonnaise |
1/3 cup water |
1 tablespoon paprika |
1 tablespoon onion powder |
1 tablespoon garlic powder |
10 leaves chopped fresh basil |
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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