Zucchini is rich in vitamin C and potassium. It’s also low in calories and promotes digestion, thanks to its emollient and astringent properties.
- Place zucchini in a colander. Sprinkle with salt and set aside in refrigerator for 10 minutes to release as much of its liquid as possible. Afterwards, place on paper towels to dry.
- In a bowl, combine zucchini with flour, parmesan cheese, garlic, egg and Nutrioli®. Season with pepper.
- Spoon portions of the batter onto a baking sheet covered with wax paper to form pancakes. Bake at 400 °F for 15 minutes or until edges are lightly browned. Remove from oven and serve immediately.