Zucchini Pancakes

Ingredients:

• 2 medium zucchini, grated
• 1 egg
• 1 garlic clove, minced
• 1/4 c. basil, chopped
• 1 t. dried thyme grated zest of a small lemon
• 1/2 c breadcrumbs
• salt and pepper
• olive oil for the pan (less than 2 T.)

Toppings

• 1 c. (8oz) fat-free Greek yogurt
• 2 T. capers (optional)
• 2 T. sun-dried tomatoes-Not packed in oil (optional)

Directions:

1. Sprinkle the grated zucchini with salt and set in a colander to drain for 15 minutes. Squeeze out as much liquid as you can using your hands or the back of a spoon. The drier the zucchini, the better the cakes will stay together.
2. In a large bowl, mix together the beaten egg, garlic, basil, thyme, and lemon zest. Add the zucchini, breadcrumbs, and capers and sun dried tomatoes if using. Add salt and pepper to taste.
3. In a large non-stick skillet, heat some olive oil over medium heat. Scoop out about a half-cup of batter into the pan, spreading it out slightly.
4. Cook until the bottom is firm enough to flip. Cook on the other side until firm. Keep warm on a plate in the oven until all the cakes are cooked.
5. To serve, top with a dollop of Greek yogurt or your favorite pasta sauce.

These freeze well, too!

Servings: 2

Nutritional Information:

• Fat: 4.2g
• Carbohydrates: 32.5g
• Calories: 243.8
• Protein: 19.3g

Source: Sparkpeople