Zucchini has a variety of health benefits: it contains good amounts of potassium that help reduce blood pressure, and the high-fibre content helps lower cholesterol. Zucchini is also a good source of vitamin C and carotenoids including beta-carotene, zeaxanthin and lutein, which are powerful antioxidants; and zucchini can also benefit the skin giving it a glow and restoring its moisture.
For the pancakes: 3 large zucchinis
½ teaspoon sea salt
½ cup almond meal
50g oat flour
2 large eggs
3 shallots, finely chopped
50g Greek yogurt
¼ cup fresh parsley, roughly chopped
1 teaspoon fresh dill, finely chopped
2-3 tablespoons olive oil
For the topping: Greek yogurt
spring onions, roughly chopped
Grate the zucchini and place in a large bowl. Sprinkle the zucchini with the salt and leave for 10 minutes.
Grab handfuls of the zucchini and squeeze well to remove any water, then place the zucchini in another bowl.
Add the almond meal, oat flour, eggs, shallots, Greek yogurt, parsley and dill. Mix all the ingredients until well combined.
Heat the olive oil in a frying pan on a medium heat. Place spoonful of the zucchini mixture in the pan and cook the pancakes for 3-4 minutes on each side, until cooked through.
When serving the pancakes, top them with a tablespoon of Greek yogurt and chopped spring onions.