4 Egg Whites

2 T. 1% Milk

2 Fresh Zucchini Squashes with Skin

2 tsp. Extra Virgin Olive Oil

 

Shred zucchini including skin. Beat egg whites with milk and desired seasonings. Add chickpea flour and stir until thoroughly combined. Add zucchini and toss well until coated. Heat oil in a frying pan over medium heat. Drop spoonfuls of zucchini mixture similar to the process of making pancakes. Cook 5 minutes per side.