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Cooking at Home - Zucchini Pancakes

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PICT RECIPE Zucchini Pancakes - USDA

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 applesauce 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

  1. Grate zucchini and mix with the other ingredients, except the oil. Blend well.
  2. Form the mixture into patties 3-4 inches in diameter.
  3. 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