Baked Zucchini Jeon

Baked Zucchini Jeon is a flavorful and low-carb twist on the traditional Korean pancake, featuring tender zucchini and a crispy exterior. Perfect as a snack or side dish, this baked version offers a healthier alternative without sacrificing taste.

Ingredients

• Zucchini - 300 grams
• Egg - 1 large
• Almond flour - 50 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Wash and grate the zucchini, then place it in a clean kitchen towel and squeeze out excess moisture.
3. In a mixing bowl, combine the grated zucchini, egg, almond flour, chopped green onion, minced garlic, salt, and black pepper. Mix until well combined.
4. Spoon the mixture onto the prepared baking sheet, forming small, round pancakes about 1 cm thick.
5. Drizzle olive oil and sesame oil over the pancakes.
6. Bake in the preheated oven for 20 minutes or until golden brown and crispy, flipping halfway through.
7. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

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

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