Low Carb Zucchini Pancakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like! Ingredients:
1 pound zucchini, grated |
salt to taste |
1/4 cup freshly grated parmesan cheese |
2 eggs |
2 green onions, chopped |
3 cloves garlic, chopped |
4 leaves basil, chopped |
1 pinch ground nutmeg |
1 pinch onion powder |
ground black pepper to taste |
1 tablespoon butter |
1 teaspoon olive oil, or as needed |
Directions:
1. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
2. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
3. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
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