Zucchini Almond Pancake with Tomato-Pepper Salsa

Makes: 
1
Utensil: 
Saladmaster Food Processor
8" Chef's Gourmet Skillet
small mixing bowl
medium mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Adding more low carbohydrate vegetables into every meal is a good goal for those dealing with diabetes. This recipe uses shredded zucchini. Substitute traditional grain flour for ground almonds or almond flour. Almonds are lo-carb and rich in nutrition and magnesium. Magnesium has been shown to help raise levels of HDL. 

Ingredients

1
zucchini, shredded, Cone #1,
14
cup
onion, shredded, Cone #1
(40
g)
1
egg
14
tsp
pepper, ground
(1/2
g)
14
cup
almond flour
(32
g )
1
tsp
parmesan cheese
(2
g )
1
cup
baby arugula greens, washed
(20
g )

Tomato-Pepper Salsa

1
scallion, minced, green and white part
14
cup
sweet peppers, small dice
(31
g)
14
cup
tomato, ripe, small dice, including all of the juices
(45
g)
1
tsp
lemon juice
(5
ml)
1
tsp
avocado oil
(4
ml)
pinch of natural salt
pinch of cayenne pepper

Directions

  1. Preheat gourmet skillet over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.
  2. Process zucchini and onion into a mixing bowl that has been lined with cheese cloth or clean cotton dish towel.
  3. Gather ends of cloth together into a bundle and twist to squeeze out as much of the water as possible. Discard water and place grated zucchini and onion in mixing bowl.
  4. Add egg, onion, pepper, parmesan cheese and almond flour to bowl and stir to combine.
  5. Spray gourmet skillet lightly with coconut oil or vegetable oil spray.
  6. Place zucchini mixture into preheated skillet to form a pancake. Turn heat to medium –low and cook for 7-10 minutes until golden brown. Use spatula to gently turn pancake over. Cook pancake an additional 7-10 on other side until golden brown.
  7. While pancake is cooking, combine scallions, peppers, tomato with any juices, lemon, avocado oil, salt and cayenne in mixing bowl and stir to combine.
  8. To Serve: Place zucchini pancake on individual serving dish, top with arugula greens and place tomato-pepper salsa on top.

Tips

  • Omit Parmesan for a dairy free/vegetarian version
  • Substitute arugula for baby salad greens or watercress
  • Add in chopped fresh herbs to salsa; cilantro, parsley or fresh basil all add additional flavor without additional sodium.
  • Serve this for breakfast, brunch or lunch.
Nutritional Information per Serving
Calories: 
380
Total Fat: 
12g
Saturated Fat: 
3g
Cholesterol: 
187mg
Sodium: 
829mg
Total Carbs: 
49g
Sugar: 
10g
Protein: 
22g
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