Name: Low Carb Zucchini Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Zucchini, grated - 1 pound; Salt to taste - 1 pound; Freshly grated Parmesan cheese - ¼ cup; Eggs - 2; Green onions, chopped - 2; Garlic, chopped - 3 cloves; Basil, chopped - 4 leaves; Ground nutmeg - 1 pinch; Onion Powder - 1 pinch; Ground black pepper to taste - 1 pinch; Butter - 1 tablespoon; Olive oil, or as needed - 1 teaspoon

Ingredients for - Low Carb Zucchini Pancakes

1. Zucchini, grated 1 pound

2. Salt to taste 1 pound

3. Freshly grated Parmesan cheese ¼ cup

4. Eggs 2

5. Green onions, chopped 2

6. Garlic, chopped 3 cloves

7. Basil, chopped 4 leaves

8. Ground nutmeg 1 pinch

9. Onion Powder 1 pinch

10. Ground black pepper to taste 1 pinch

11. Butter 1 tablespoon

12. Olive oil, or as needed 1 teaspoon

How to cook deliciously - Low Carb Zucchini Pancakes

1 . Stage

Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.

2 . Stage

Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.

3 . Stage

Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.