Baked Zucchini Pancakes

These Baked Zucchini Pancakes are a delightful low-carb alternative, combining the freshness of zucchini with Korean flavors for a deliciously healthy dish. Perfect for a light meal or snack, they are crispy on the outside and tender on the inside.

Ingredients

• Zucchini - 300 grams, grated
• Eggs - 2 large
• Almond flour - 50 grams
• Green onions - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Baking powder - 1/2 teaspoon

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated zucchini and a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture.
3. After 10 minutes, squeeze the zucchini to remove the moisture and transfer it to a clean bowl.
4. Add the eggs, almond flour, green onions, minced garlic, soy sauce, sesame oil, black pepper, and baking powder to the zucchini. Mix until well combined.
5. Spoon the mixture onto the prepared baking sheet, shaping them into pancake forms about 1 cm thick.
6. Bake in the preheated oven for 20 minutes, flipping halfway through to ensure even cooking until golden brown.
7. Remove from the oven and let cool for a couple of minutes before serving.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Zucchini is high in vitamins and minerals, promoting overall health.

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