Ingredients
• 2 medium zucchini, grated and squeezed dry
• 2 large eggs or egg whites
• ¼ cup chickpea flour or whole wheat flour
• ¼ cup crumbled feta cheese (or vegan alternative)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped (optional)
• 1 clove garlic, minced
• ½ tsp baking powder
• Salt, pepper, and pinch of red pepper flakes
• Olive oil spray or 1 tbsp olive oil for cooking
Instructions
• Grate zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
• In a bowl, combine zucchini, eggs, flour, feta, herbs, garlic, baking powder, and seasonings; mix well.
• Heat a non-stick skillet over medium heat with olive oil spray or a light brush of oil.
• Drop tablespoon-sized portions of batter into the skillet, flattening gently into small pancakes.
• Cook 3-4 minutes per side until golden brown and crispy; transfer to a paper towel-lined plate.
• Serve warm with a dollop of Greek yogurt tzatziki or fresh lemon wedges for extra zing!
• In a bowl, combine zucchini, eggs, flour, feta, herbs, garlic, baking powder, and seasonings; mix well.
• Heat a non-stick skillet over medium heat with olive oil spray or a light brush of oil.
• Drop tablespoon-sized portions of batter into the skillet, flattening gently into small pancakes.
• Cook 3-4 minutes per side until golden brown and crispy; transfer to a paper towel-lined plate.
• Serve warm with a dollop of Greek yogurt tzatziki or fresh lemon wedges for extra zing!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 10 mins, Total Time : 20 mins, Servings : 4, Calories : 125, Net Carbs: 8g, Fats: 7g, Protein: 9g
Prep Time : 10 mins, Cook Time : 10 mins, Total Time : 20 mins, Servings : 4, Calories : 125, Net Carbs: 8g, Fats: 7g, Protein: 9g