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!!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 149 Calories

Ingredients

• ⅓ cup water
• 3 egg whites
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 cup light mayonnaise
• ¼ cup dry onion soup mix
• ½ cup chopped carrot
• ½ cup chopped sweet onion
• 1 serving cooking spray
• ½ cup garbanzo bean flour
• 2 large zucchinis, shredded
• 10 leaves chopped fresh basil

Recipe Instructions

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.