Giant Zucchini Pancake

Recipe Ingredients

1 lb	454g / 16oz	Zucchini - trimmed, and
		Coarsely grated
1 cup	146g / 5.1oz	Grated dill-havarti cheese - (abt 4 oz)
1/3 cup	36g / 1.3oz	Atkins Bake Mix
1/3 cup	48g / 1.7oz	Chopped fresh parsley
3		Eggs - beaten
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil

Recipe Instructions

Heat oven to 350 degrees. Place grated zucchini in a colander. Mix cheese, bake mix, parsley, eggs, salt and pepper in a large bowl. Squeeze out excess liquid from zucchini and add to cheese mixture. Stir to combine well.

In a 10-inch skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set.

Transfer skillet to oven; bake 12 to 15 minutes until middle is just set. Remove from oven and let cool slightly. Cut into wedges. When serving, flip each wedge upside down (so crispy bottom crust faces up).

This recipe yields 4 servings.

Carbohydrates: 6.5 grams

Net Carbs: 4 grams

Fiber: 2.5 grams

Protein: 18 grams

Fat: 22.5 grams

Calories: 288

Source:
Atkins Cookbook at http://atkinscenter.com

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