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Zucchini Corn Pancakes
What You’ll Need
2 medium zucchini, grated (about 2-1/2 cups)
1 cup frozen corn, thawed
4 large eggs, beaten
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reduced-fat shredded mozzarella cheese
3/4 cup all-purpose flour
3 tablespoons canola oil, divided
What to Do
In a large bowl, combine zucchini, corn, eggs, Italian seasoning, garlic powder, salt, and pepper. Stir in cheese and flour until well combined.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Scoop about 1/4 cup batter per pancake into skillet and cook about 2 minutes on each side, or until golden brown. Repeat until all batter is used.
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