Zucchini Pancakes

Name: Zucchini Pancakes
Yield: 2 servings
Ingredients: 2 cup zucchini, grated; 1 tbsp yellow onion, finely chopped; 1 egg, beaten; 1.5 tbsp all-purpose flour; 1 tbsp parmesan; 0.25 tsp dried parsley; 0.5 tsp garlic powder; salt, to taste, optional; black pepper, to taste, optional; 1 tbsp olive oil, or cooking spray

2 servings155 calories

Contains

gluten
dairy
egg

Zucchini Pancakes — Photo: Viktorija N. Ivanov, CC BY-SA 4.0

Nutrition per serving

estimate · USDA data

Calories: ~150
Protein: ~5.9 g
Carbs: ~9.8 g
Fat: ~11 g

More nutrition

Nutrition facts

Per serving, estimated

Calories150

% Daily value*

Total fat 11 g: 14%
Sodium 75 mg: 3%
Total carbohydrate 9.8 g: 4%
Dietary fiber 1.5 g: 5%
Protein 5.9 g: 12%

*Percent daily values use the FDA reference diet of 2,000 calories. Values are as published by USDA MyPlate.

Source: U.S. Department of Agriculture, FoodData Central. Not medical advice.

Cookware

Skillet

Ingredients

2 servings

2 cupszucchini, grated
1 tbspyellow onion, finely chopped
1 egg, beaten
1 1/2 tbspall-purpose flour
1 tbspparmesan
1/4 tspdried parsley
1/2 tspgarlic powder
to taste salt, to taste, optional
to taste black pepper, to taste, optional
1 tbspolive oil, or cooking spray

Skip pantry staples (5 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Grate zucchini and mix with the other ingredients, except the oil. Blend well.
Form the mixture into patties 3 to 4 inches in diameter.
Heat the oil in a skillet. Cook pancakes for 3 to 4 minutes per side. Remove and drain on paper towels.

Zucchini Pancakes

Nutrition per serving

Cookware

Ingredients