Ingredients
4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)
1 tsp. kosher salt, divided
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/2 tsp. baking powder
2 cloves garlic, minced
1 tsp. dried basil
2 Tbsp. extra virgin olive oil
Preparation
Place zucchini and 1/2 tsp. kosher salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water. Whisk the remaining 1/2 tsp. salt and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, basil and zucchini. Mix until all the ingredients are well-combined.
Place the olive oil in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately.
Per pancake (based on 15): 26 calories, 1 g fat (0 g saturated fat), 28 g cholesterol, 4 g carbohydrate, 1 g fiber, 2 g protein, 2% vitamin A, 8% vitamin C, 2% calcium, 2% iron
