Directions:
- Shred the zucchini, place in a colander, add salt and let sit for about 15 minutes.
- Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. Add the egg, cheese, flours, scallion, baking powder, baking soda and salt. Mix well.
- Add oil to a skillet and warm over medium heat until hot. Add a heaping tablespoon of batter and spread into a circle. Cook about 4 minutes, until golden brown. Flip and cook about 3 minutes. Transfer to a plate and spread with butter, if wanted. Repeat until batter is gone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.75 Kcal (2042 kJ) | ||
| Calories from fat | 219 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.33g | 37% | |
|---|---|---|---|
| Cholesterol | 130.92mg | 44% | |
| Sodium | 4742.32mg | 198% | |
| Potassium | 1434.88mg | 31% | |
| Total Carbs | 35.74g | 12% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 33.21g | 66% | |
| Vitamin C | 78.2mg | 130% | |
| Iron | 5mg | 28% | |
| Calcium | 842.6mg | 84% | |
| Amount Per 100 g | |||
| Calories | 133.19 Kcal (558 kJ) | ||
| Calories from fat | 59.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 37% | |
|---|---|---|---|
| Cholesterol | 35.75mg | 44% | |
| Sodium | 1295.03mg | 198% | |
| Potassium | 391.83mg | 31% | |
| Total Carbs | 9.76g | 12% | |
| Sugars | 0.19g | 3% | |
| Dietary Fiber | 0.92g | 14% | |
| Protein | 9.07g | 66% | |
| Vitamin C | 21.4mg | 130% | |
| Iron | 1.4mg | 28% | |
| Calcium | 230.1mg | 84% | |
* 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.
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