Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

Pan-fried patties of zucchini, carrot, and onion are flavored with onion soup mix and a quick basil-mayonnaise dressing.

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Heat a large skillet sprayed with cooking spray over medium-high heat.

Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.

Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.

Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.

Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

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