Giant Zucchini Pancake
5.1g
Net Carbs
16.3g
Protein
20.1g
Fat
2.4g
Fiber
267
Calories
Ingredients:
- 1/3 cup Whole Grain Soy Flour
- 1/3 cup Parsley
- 2 large Eggs (Whole)
- 1 pound Baby Zucchini
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 slice (1 ounce) Havarti Cheese
Directions:
- Preheat oven to 350°F.
- Place grated zucchini in a colander and press to drain any excess liquid. Pat zucchini dry with a paper towel.
- Beat eggs in a large bowl. Stir in cheese, soy flour, parsley, salt and pepper. Add zucchini to cheese mixture. Stir to combine well.
- In a 10-inch ovenproof skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set.
- Transfer skillet to oven; bake 12-15 minutes until middle is just set. Remove from oven and let cool slightly. Cut into wedges and serve crispy side up.
