Zucchini Pancakes
Try this veggie side dish with different variations by adding combinations of your favorite veggies. Grated carrots, spinach, cauliflower, or broccoli all work. You can serve this dish with applesauce or sour cream.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
155
Calories
6g
Protein
10g
Carbs
11g
Fat
1g
Fiber
3g
Sugar
74mg
Sodium
Saturated Fat 2 g · Cholesterol 105 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
zucchini
2 cups · grated
onion
1 tablespoon · finely chopped
egg, beaten
1
flour
1 1/2 tablespoons
Parmesan cheese
1 tablespoon
dried parsley
1/4 teaspoon
garlic powder
1/2 teaspoon
salt and pepper
to taste, optional
olive oil
1 tablespoon · or cooking spray
Instructions
- 1
Wash hands with soap and water.
- 2
Grate zucchini and mix with the other ingredients, except the oil. Blend well.
- 3
Form the mixture into patties 3 to 4 inches in diameter.
- 4
Heat the oil. Cook pancakes for 3 to 4 minutes per side. Remove and drain on paper towels.
Source: USDA MyPlate Kitchen · University of Wyoming Extension Cent$ible Nutrition Program
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