Foodie Friday

Healthy Recipe of the Week

Zucchini-Parmesan Pancakes

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  • 2 medium Zucchinis (unpeeled, grated with a box grater) (about 3 cups)
  • 1 small Shallot (minced) (about 1/4 cup)
  • 2 large Eggs (lightly beaten using a fork)
  • 1/2 cup Whole Wheat Flour (or flour of choice)
  • 1/4 cup Parmesan Cheese (shredded)
  • 1.5 teaspoons Fresh Thyme (chopped)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Black Pepper
  • 2 teaspoons Extra Virgin Olive Oil or Avocado Oil
  • 1/4 cup Non-Fat, Plain Greek Yogurt


In a large bowl, stir together the zucchini, shallot, eggs, flour, cheese, thyme, baking powder, and black pepper until well combined.

In a large non-stick skillet, heat one (1) teaspoon oil over medium heat, swirling to coat the skillet. Place eight (8) 1/8 cup mounds of zucchini mixture in the skillet. Using the back of a measuring cup or a spoon, gently press down on the mounds, spreading them to make pancakes about 1/2 inch thick and 2.5 inches in diameter. Cook for 3 to 4 minutes on each side (or until golden brown). Transfer the pancakes to a plate. Cover to. keep warm. Repeat with the remaining one (1) teaspoon oil and zucchini mixture.

Let the pancakes cool for five (5) minutes. Just before serving, top each pancake with a dollop of the yogurt.

Serves: 4

Serving Size: 4 mini pancakes (16 pancakes total)

Nutrition Information

Calories: 158; Total Fat: 6.5 g; Saturated Fat: 1.5 g; Trans Fat: 0 g; Polyunsaturated Fat: 1.5 g; Monounsaturated Fat: 3 g; Cholesterol: 89 mg; Sodium: 231 mg; Total Carbohydrate: 17 g; Dietary Fiber: 2 g; Sugars: 3 g; Added Sugars: 0 g; Protein: 9 g






American Heart Association. (n.d.). Zucchini-Parmesan Pancakes. American Heart Association Recipes.

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