ZUCCHINI PANCAKES

I’ll make a batch just to have around, a great balanced snack or appetizer

SERVES 9

1 ½ lb. or 5 zucchini squash, finely chopped, processed or grated

2 cloves garlic, minced

½ onion, chopped

4 eggs

¾ c. flour

¾ c. 2% milk

1/3 c. parmesan, grated

1 tsp. baking powder

1 tsp. Italian seasoning

1 tsp. both sea salt and black pepper

Nonfat plain Greek yogurt for dipping

Method

In a large bowl, combine all ingredients and mix together, combining thoroughly

Spray a large skillet or pan and heat on medium high heat

Using a tablespoon, spoon out 2 heaping spoonful’s of zucchini pancake mix onto your skillet for each pancake

Cook for a few minutes, and turn

Plate and serve with low fat plain Greek yogurt for dipping

Nutrition facts per serving: Calories 104, Carbohydrates 10g, Protein 8g, Fat 4g

(2 pancakes per serving)