READY IN 30 mins

Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

Read Reviews (3)

"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!!" — 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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

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 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!

—collegechef08

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Oct 01, 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 stick better as well. Hope this helps.

—lowcal-cook

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4 Ratings

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Aug 03, 2012

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

—KATHLARR

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Nutrition

Calories
148 kcal
7%

Carbohydrates
25.3 g
8%

Cholesterol
0 mg
0%

Fat
3.7 g
6%

Fiber
2.8 g
11%

Protein
5.6 g
11%

Sodium
625 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 148
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 625mg 25 %
** Potassium 419mg 12 %
Total Carbohydrates 25.3g 8 %
Dietary Fiber 2.8g 11 %
Protein 5.6g 11 %
Sugars 12.8g
** Vitamin A 53 %
** Vitamin C 36 %
Calcium 6 %
Iron 14 %
** Thiamin 12 %
** Niacin 14 %
** Vitamin B6 23 %
** Magnesium 13 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.