Zucchini Pancakes (makes 4 servings)

Ingredients:


4 cups grated zucchini
6 tablespoons egg white substitute
¼ cup grated Parmesan cheese
Cooking spray
¼ cup fresh basil, chopped
½ cup fat-free sour cream
2 tablespoons fresh chives, chopped
Salt and pepper to taste
1 packet artificial sweetener



Directions:


Place the grated zucchini in a colander, let it stand for 20 minutes at room temperature, then wrap the zucchini in 3 layers of paper towels, top with another 3 layers of towels, and wring out as much liquid as possible. Place the zucchini in a bowl and mix with cheese, basil, chives, and sweetener. In a separate bowl, beat the egg whites with an electric mixer until they hold stiff peaks, then gently fold into zucchini mixture. Heat the cooking spray in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Spoon 2 tablespoons of zucchini mixture per pancake into skillet, flattening slightly, and sauté for 3 minutes each side, turning once, until golden brown. Remove the cooked pancakes to plate and keep warm. Re-spray the skillet and repeat cooking steps until all pancakes are cooked. Top with fat-free sour cream and salt and pepper to taste.



Nutrition Information:


Serving size: ¼ of recipe
Calories: 88.53
Fat: 2.19g
Protein: 7.76g
Carbohydrates: 11.34g
Fiber: N/A