Zucchini Okonomiyaki

Zucchini Okonomiyaki is a delicious low-carb twist on the traditional Japanese savory pancake, packed with fresh zucchini and a medley of flavors. This breakfast dish is not only satisfying but also a great way to start your day with a healthy dose of vegetables.

Ingredients

• Zucchini - 200 grams, grated
• Eggs - 2 large
• Almond flour - 50 grams
• Green onions - 2, finely chopped
• Shredded cabbage - 50 grams
• Soy sauce - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 tablespoon for cooking
• Mayonnaise - 2 tablespoons for serving
• Okonomiyaki sauce - 2 tablespoons for serving
• Nori seaweed - 1 sheet, cut into strips for garnish

Steps

1. Start by grating the zucchini and place it in a clean kitchen towel. Squeeze out the excess moisture and set aside.
2. In a mixing bowl, combine the grated zucchini, eggs, almond flour, chopped green onions, shredded cabbage, soy sauce, baking powder, salt, and black pepper. Mix until all ingredients are well incorporated.
3. Heat a non-stick skillet over medium heat and add sesame oil, swirling to coat the pan.
4. Pour half of the batter into the skillet, shaping it into a round pancake about 1.5 cm thick. Cook for 4-5 minutes until the bottom is golden brown.
5. Carefully flip the pancake and cook for an additional 4-5 minutes until cooked through and golden on both sides. Remove from the skillet and keep warm.
6. Repeat the process with the remaining batter to make the second pancake.
7. Serve the pancakes drizzled with mayonnaise and okonomiyaki sauce, garnished with nori strips.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it a suitable option for low-carb diets.
• Rich in vitamins and minerals from zucchini and cabbage, supporting overall health.

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