Giant Zucchini Pancake
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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
1 pound zucchini, trimmed, and
coarsely grated
1 cup grated dill-havarti cheese - (abt 4 oz)
1/3 cup Atkins Bake Mix
1/3 cup chopped fresh parsley
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoons olive oil
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
Comments:  You may substitute yellow squash for the zucchini, if you prefer, and add a pinch or two of basil, oregano or
marjoram.
Vegetables
Per Serving (excluding unknown items): 132 Calories; 11g Fat (70.9% calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 159mg
Cholesterol; 325mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.		   Ginger Flan
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-29-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
3 egg yolks
2 eggs
1 1/2 cups heavy cream
1 cup water
8 packets sugar substitute
1 teaspoon vanilla extract
1 tablespoon chopped fresh ginger
Heat oven to 350 degrees.  Place a roasting pan on center shelf in oven and fill almost half way with boiling water.  In a blender,
combine yolks, eggs, cream, water, sugar substitute, vanilla, and ginger until very smooth.  Pour through a sieve into a shallow
1quart baking dish.
Carefully place dish in roasting pan (water should come up halfway up sides).  Bake 30 to 35 minutes until a knife inserted in
center comes out clean.  Transfer to wire rack; cool to room temperature.  Spray a piece of plastic wrap with cooking spray, lay
directly over flan and chill 3 hours in refrigerator.
This recipe yields 6 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3.5 grams
Protein: 4.5 grams
Fat: 26.5 grams
Calories: 269
Comments:  If you aren't partial to the flavor of ginger, omit it and increase the vanilla extract to 1 tablespoon.
Desserts
Per Serving (excluding unknown items): 268 Calories; 26g Fat (87.8% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 259mg
Cholesterol; 56mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.


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