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.
- Preheat gourmet skillet over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.
- Process zucchini and onion into a mixing bowl that has been lined with cheese cloth or clean cotton dish towel.
- 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.
- Add egg, onion, pepper, parmesan cheese and almond flour to bowl and stir to combine.
- Spray gourmet skillet lightly with coconut oil or vegetable oil spray.
- 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.
- While pancake is cooking, combine scallions, peppers, tomato with any juices, lemon, avocado oil, salt and cayenne in mixing bowl and stir to combine.
- To Serve: Place zucchini pancake on individual serving dish, top with arugula greens and place tomato-pepper salsa on top.
- 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.