Food

Zucchini Pancakes

Zucchini pancackes w/ Yogurt

Yesterday’s CSA came with a couple kilos of zucchinis. I hadn’t even finished last week’s batch, and started panicking about how I was going to use up all these zucchinis. Yes, it’s true, my CSA has become a source of stress in my life as I struggle to use up all of the vegetables each week. For example, I currently have five (!) eggplants sitting in my fridge. Also, over a kilo of spinach. I whipped up some zucchini pancakes, which turned out surprisingly creamy (but perhaps a bit to eggy).

Zucchini pancakes

Inspired by the Wednesday Chef

Ingredients

Lots of zucchinis (the more the merrier)
3 or four scallions, chopped
60g feta cheese
3 eggs
1/4c flour
1/2T oilve oil
1t salt (or more, to taste)
Fresh herbs (mint, dill, basil, parsley, whatever floats your boat)

Directions

  1. Grate the zucchinis with their skin on. Once grated, sqeeze all the moisture out. The volume will halve.
  2. Mix zucchini, feta cheese, flour, scallions, olive oil, salt, and any other seasonings.
  3. Mix in eggs.
  4. Heat non stick skillet (regular skillets will require more oil). Once hot, spoon zucchini mixture into skillet, about 1/4c at a time.
  5. The pancakes will bubble up and rise. Flip once, taking care not to let the bottom burn.
  6. Serve with yogurt mixed with scallions, garlic, or mint.

Makes about 10 pancakes.

Serving: 1 pancake | Weight watchers: 2 points per pancake
Calories: 120 | Fat: 7g | Carbs: 8g | Fiber: 1gраскрутка

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