Published Wednesday, June 16, 2021
2021-06-16_pict_recipe_zucchini_pancakes_-_usda.jpg
Zucchini pancakes - USDA
Makes:2 Servings
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 applecause or sour cream.
Ingredients
- 2 cups grated zucchini
- 1 tablespoon finely chopped onion
- 1 egg, beaten
- 1 1/2 tablespoons flour
- 1 tablespoon Parmesan cheese
- 1/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- salt and pepper (to taste, optional)
- 1 tablespoon olive oil (or cooking spray)
Directions
- Grate zucchini and mix with the other ingredients, except the oil. Blend well.
- Form the mixture into patties 3-4 inches in diameter.
- Heat the oil. Cook pancakes for 3-4 minutes per side. Remove and drain on paper towels.
Source: University of Wyoming, Cent$ible Nutrition Program.
Nutrition Information
|
Nutrients |
Amount |
|---|---|
|
Total Calories |
146 |
|
Total Fat |
10 g |
|
Saturated Fat |
2 g |
|
Cholesterol |
84 mg |
|
Sodium |
76 mg |
|
Carbohydrates |
9 g |
|
Dietary Fiber |
1 g |
|
Total Sugars |
3 g |
|
Added Sugars included |
0 g |
|
Protein |
6 g |
|
Vitamin D |
0 mcg |
|
Calcium |
63 mg |
|
Iron |
1 mg |
|
Potassium |
352 mg |