Zucchini Cheese Pancakes

Ingredients

• ¾ pound zucchini
• 1 pound russet or Idaho potatoes
• ½ cup coarsely grated Parmigiano Reggiano
• 1 tablespoon flour
• ½ teaspoon baking powder
• 1 tablespoon chopped chives
• 1 whole egg
• 2 egg whites
• Freshly ground pepper to taste
• Nonstick pan spray

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    367 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 21 grams protein; 89 milligrams cholesterol; 561 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Wash, trim and grate the zucchini, using the grating blade of a food processor. Squeeze out the excess liquid with your hands.
2. Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
3. Combine the zucchini, potatoes, cheese, flour, baking powder and chives, and mix well.
4. Beat the whole egg and whites, and stir into the batter, along with the pepper.
5. Heat a nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
6. Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side; turn and lightly brown on the second side. Serve with light sour cream.