Makes:
1
Utensil:
Saladmaster Food Processor
8" Chef's Gourmet Skillet
small mixing bowl
medium mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
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.
1
zucchini, shredded, Cone #1,
1⁄4
cup
onion, shredded, Cone #1
(40
g)
1
egg
1⁄4
tsp
pepper, ground
(1/2
g)
1⁄4
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
1⁄4
cup
sweet peppers, small dice
(31
g)
1⁄4
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:
- 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.
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.
Directions
Tips
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