Recipes

Giant Zucchini Pancake Recipe

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Atkins Giant Zucchini Pancake
5.1g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
16.3g

Protein

20.1g

Fat

2.4g

Fiber

267.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 lb Baby Zucchini
  • 2 large Egg (Whole)
  • 4 slice (1 oz) Havarti Cheese
  • 0 1/3 cup Whole Grain Soy Flour
  • 0 1/3 cup Parsley
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 2 tablespoon Extra Virgin Olive Oil

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Place grated zucchini in a colander and press to drain any excess liquid. Pat zucchini dry with a paper towel.
  3. Beat eggs in a large bowl. Stir in cheese, soy flour, parsley, salt and pepper. Add zucchini to cheese mixture. Stir to combine well.
  4. In a 10-inch ovenproof skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set.
  5. Transfer skillet to oven; bake 12-15 minutes until middle is just set.  Remove from oven and let cool slightly. Cut into wedges and serve crispy side up.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.