Zucchini-Potato Pancakes

Make 4 pancakes, each about 4 inches

1 small (6 inch) zucchini, shredded, skin on (approximately 1 1/3 cup)

2/3 cup shredded cooked potatoes (approximately 5 ounces)

2 large eggs, lightly beaten

2 Tablespoons Parmesan cheese

1/8 tsp black pepper

1.  Gently mix together.

2.  Pre-heat a non-stick skillet over medium and spray with cooking spray.

3.  Divide batter into four portions (approximately 1/2 cup each.)

4.  Fry until the edges begin to brown (4-5 minutes).  Turn and continue until finished cooking.

Top with plain Greek yogurt, applesauce, or butter and maple syrup. Or serve at breakfast with a single fried egg on top of each pancake.



Nutritional Data:
Cal:  86
Fat:  3.3g
Sat Fat: 1.2g
Chol: 107.2mg
Sodium: 105.4mg
Carb: 8.7g
Fiber: 0.4g
Protein: 5mg