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Zucchini And Parmesean Pancakes Recipe

Zucchini And Parmesean Pancakes Recipe

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Ingredients:

Serving

3 cups shredded/grated zucchini
1 medium onion, grated
2 eggs, beaten
1/2 cup apf (all purpose flour)
1/2 tsp baking powder
1/2 cup grated parmesan cheese
1/2 cup shredded fresh basil
salt and fresh ground pepper to taste

Directions:

Combine all ingredients well in a large mixing bowl.
Let sit at room temperature for 10-15 minutes.
The consistency should be that of a thick pancake batter.
Spray a large non-stick cooking pan with cooking spray and heat over medium-high heat.
Pour 1/4 cup of the batter into the pan to form small pancake.
Repeat as necessary, but don't crowd the pan.
Cook on the first side until golden brown.
Flip over and cook about another minute or so until cooked through.
Remove from pan and keep warm.
Serve with marinara sauce, sour cream, or over pasta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.36 Kcal (416 kJ)
Calories from fat	52.7 Kcal
		% Daily Value*
Total Fat	5.86g	9%
Cholesterol	92.84mg	31%
Sodium	224.4mg	9%
Potassium	195.98mg	4%
Total Carbs	3.83g	1%
Sugars	1.23g	5%
Dietary Fiber	0.71g	3%
Protein	8.22g	16%
Vitamin C	5.3mg	9%
Iron	0.8mg	4%
Calcium	191.4mg	19%

Amount Per 100 g
Calories	134.5 Kcal (563 kJ)
Calories from fat	71.33 Kcal
		% Daily Value*
Total Fat	7.93g	9%
Cholesterol	125.67mg	31%
Sodium	303.75mg	9%
Potassium	265.28mg	4%
Total Carbs	5.18g	1%
Sugars	1.66g	5%
Dietary Fiber	0.95g	3%
Protein	11.13g	16%
Vitamin C	7.1mg	9%
Iron	1.1mg	4%
Calcium	259.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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