Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

I am a believer that you do not have to compromise taste to eat well. I came up with this recipe from leftover veggies in my fridge. Enjoy!!

Step: 1

Heat a large skillet sprayed with cooking spray over medium-high heat.

Step: 2

Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.

Step: 3

Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.

Step: 4

Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.

Per Serving: 149 calories; protein 5.6g; carbohydrates 25.3g; fat 3.7g; sodium 624.8mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .