Zucchini Pancakes

Makes 4 servings [16 pancakes]

Shopping List:

• 500 gram or 4 cups grated zucchini
• 25 gram or ¼ cup grated Parmesan cheese
• 15 gram or ¼ cup fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 packet artificial sweetener [Splenda or Canderel]
• 6 tablespoons egg white substitute
• cooking spray.
• fat-free sour cream
• salt and pepper to taste

TO MAKE:

1. Place grated zucchini in a colander, let stand for 20 minutes at room temperature, then wrap zucchini in a clean dish towel and wring out as much liquid as possible.
2. Place zucchini in a bowl and mix with cheese, basil, chives and sweetener.
3. I a separate bowl, beat egg whites with an electric mixer until they hold stiff peaks, then gently fold into zucchini mixture.
4. Heat cooking spray in a 25 cm or 10 inch nonstick skillet over moderate high heat until hot but not smoking. Spoon 2 tablespoons of batter mixture per pancake into skillet [skillet should accommodate about 5 pancakes a time], flattening slightly and sauté 3 minutes each side, turning once, until golden brown.
5. Remove cooked pancakes to plate and keep warm. Re-spray skillet and repeat cooking steps until all pancakes are cooked.
6. Top with fat-free sour cream and add salt and pepper to taste.

Serve this side dish with fish.

ENJOY !

Lap-band: 1-2 pancakes with 2 tablespoons sour cream
Bypass: 1-2 pancakes with 2 tablespoons sour cream
Others: 4 pancakes with 2 tablespoons sour cream

Amount Per Serving
Calories: 89
Total Fat: 2.2g
Cholesterol: 9mg
Sodium: 161.3mg
Total Carbs: 11.4g
Dietary Fiber: 1.6g
Protein: 7.8g