Combine the Zucchini and the salt in a large bowl and let stand for 30 minutes.
Then place Zucchini in a colander and with a spatula or your hand, push the zucchini up against the colander to remove as much water as possible. Or you could put in a clean hand towel and squeeze it out.
Combine the drained zucchini, red onion, parmesan cheese, flour, egg (or egg product), 1 TBL canola oil, garlic powder, and pepper in large bowl. If batter is not thick enough to just hold together, then sprinkle a little bit more flour (1 TBL at a time).
Heat on medium the 2 TBL of canola oil. Using a 1/4 cup measuring cup, spoon the batter into hot pan and press down slightly so that the the cake is about 1/4 to 1/2 inch thick. Cook pancakes on each side for about 4 minutes. You can tell it needs to be flipped when it will move around pan on it's own and the edges are a little brown. Cook on the other side until brown as well.
Drain on a plate lined with paper towel. Garnish with sliced Green Onions and serve with Sour Cream for dipping if you like.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 50 (58%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 38.3mg||12 %|
|Sodium 35.8mg||1 %|
|Potassium 117.7mg||3 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.1g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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