Low-Carb Zucchini Pancakes

This is a great alternative for your normal pancakes if you’re looking to cut a few carbs. Serve it with sour cream, cream cheese or any other low-carb side you want!

Bon Appétit!

Ingredients

• 1/4 cup freshly grated Parmesan cheese
• 1 pound zucchini, grated
• 2 eggs
• 4 leaves basil, chopped
• 2 green onions, chopped
• 3 cloves garlic, chopped
• salt to taste
• 1 pinch ground nutmeg
• 1 pinch onion powder
• ground black pepper to taste
• 1 tablespoon butter
• 1 teaspoon olive oil

Preparation

1. Squeeze the grated zucchini in paper towels to release all the water from it, then spread it on fresh paper towels and spray with salt; let it sit like that for about 30 minutes then squeeze again.
2. Mix the Parmesan, green onions, eggs, basil, nutmeg, garlic, black pepper and onion powder in a large bowl; add the zucchini and stir it to combine.
3. Heat the butter and oil in a frying pan. Form small ball-sized zucchini patties and put them in the frying pan, then fry until browned (about 3 minutes per side)