Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 1 Zucchini (~ 7.8 oz); ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp); 2 ½ Tbsp Flax seeds, ground; 4.4 oz Mozzarella, reduced fat; 1 Egg (~ 1.9 oz); ½ cup Low fat greek yogurt; ¾ tsp Cumin, ground; 1 ½ tsp Curry powder; 1 tsp Oregano leaves, dried; Water; Salt; Black pepper

Enjoy our vegetarian recipe Zucchini Pancakes by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.

Nutritional information:

Calories	1889 kJ (451 kcal)
Protein	47 g
Fat	19 g
Carbohydrates	18 g
Fiber	7 g

Utensils:

grater, Spoon, colander, tablespoon, cutting board, bowl, baking tray, parchment paper, oven, chef's knife

Recipe instructions:

1

Finely grate zucchini, put in a colander, salt generously, let sit for approx. 5-10 minutes, squeeze out as much excess liquid as possible and put in a bowl.

1 Zucchini (~ 7.8 oz)
Salt

2

Finely chop the chives and mozzarella and add into the bowl. Preheat the oven to 400 °F.

¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
4.4 oz Mozzarella, reduced fat

3

Add the ingredients listed below to the bowl and mix thoroughly.

1 Egg (~ 1.9 oz)
Black pepper
2 ⁠½ Tbsp Flax seeds, ground
¾ tsp Cumin, ground
1 ⁠½ tsp Curry powder

4

Line a baking tray with parchment paper. For each pancake, spoon about 3 tablespoons of batter onto the parchment paper. Use the back of the spoon to spread into circles.

5

Bake the pancakes for approx. 25 minutes until golden brown and slightly crispy.

6

Mix the yogurt with water until creamy. Season with oregano, salt, and pepper.