Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

1 serving cooking spray

2 large zucchinis, shredded

½ cup chopped sweet onion

½ cup chopped carrot

½ cup garbanzo bean flour

¼ cup dry onion soup mix

3 egg whites

1 cup light mayonnaise

⅓ cup water

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon garlic powder

10 leaves chopped fresh basil

Heat a large skillet sprayed with cooking spray over medium-high heat.

Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.

Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.

Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.