I love zucchini! This recipe is sort of a play on hashbrowns. These little pancakes are good for breakfast, lunch or dinner.
Low Carb Zucchini Pancakes
makes 5 silver dollar - sized pancakes
1 baby zucchini - shredded with skins on
1 small egg
1/2 tsp of seasonings of choice - I used Montreal Steak Seasoning (make
sure there is no sugar in it) & red pepper flakes
Shred zucchini and place between two layers of paper towels to blot out the water from it.
Stir zucchini and seasonings into egg. Mix well.
Drop by tablespoonful into a large frying pan that has been sprayed with cooking spray.
Cook over medium high heat until the egg has firmed up on the bottom and is light brown.
Flip over and continue cooking until light brown.
Serve immediately. These do not hold up well over time.
Top with salsa and/or sour cream, if desired.
I'll let you in on a little secret...
See those pickle spears peeking out in the top picture? This is one of my very favorite low carb snacks.
Roast Beef & Cream Cheese Wrapped Dill Spears
2 piece of roast beef - sliced thin
1 oz. cream cheese, softened
1 whole dill pickle, cut into 4 spears
Spread cream cheese over both slices of roast beef.
Cut each slice of roast beef in half, making 4 slices of meat.
Place a pickle spear on each piece of meat.
Roll up, wrapping the roast beef and cream cheese around the spear.