Zucchini Pancakes Topped with Diced Tomatoes


zucchini-pancakesMakes 6 servings

Sweet or savory, vegetable fritters like these zucchini pancakes can make a veggie-lover out of anyone. They’re easily thrown together at the last minute, but you can also make them ahead of time and simply reheat in the microwave or a skillet. That makes them an ideal lunch dish. (If you prepare this dish ahead of time, just be sure you store the pancakes and topping in separate containers- Soggy fritters are no fun! It’s best to add the juicy topping immediately before serving.)

  • 1 pound tomatoes, peeled, seeded and coarsely chopped
  • 1-1/2 lbs zucchini or summer squash
  • 1 medium red onion
  • 1-1/2 teaspoon salt
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh mint or basil, chopped
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup egg substitute
  • 3 tablespoons flour
  • Black pepper, to taste
  • 2 tablespoons vegetable oil

First, pour the chopped tomatoes into a colander and place over the sink to drain while you’re working. Next, start on your pancakes. Grate the zucchini and onion, then roll up the grated veggies in a hand towel or a few layers of sturdy paper towels and press gently to remove excess moisture. It’s tempting to take a short cut, but don’t skip this step! The excess moisture needs to be removed or the pancakes won’t be the right consistency. Combine the pressed zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt and pepper in a large mixing bowl.

Heat oil in a heavy-bottomed skillet until a drop of water skitters across the surface of the pan. Pour 1/4 cup of the zucchini batter into the hot oil. The batter will be lumpy, so you may want to tilt the skillet to distribute the batter nicely. Let the pancake completely brown on one side then flip to brown the other side. Remove from the pan and place on paper towels (this blots out some of the oil you’ve used for frying).

When you’re ready to serve, just remove the tomatoes from the colander and season lightly with salt and pepper. Serve the zucchini pancakes topped with fresh diced tomatoes.

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Nutrition Information

Zucchini Pancakes Topped with Diced Tomatoes

Servings per Recipe: 6

Amount per Serving

Calories:  120

Calories from Fat:  

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  650mg

Carbohydrates:  12g

Dietary Fiber:  3g

Protein:  6g

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The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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