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Zucchini Parmesan Pancakes

 
Zucchini Parmesan Pancakes
310

We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

38

min

Trans-fat Free, Low Carb
 

Ingredients

1 large eggs
cup shallots
finely chopped
*
1 tablespoon parsley leaves
chopped flat-leaf
¼ teaspoon salt
¼ teaspoon black pepper
freshly ground
*
2 cups zucchini
shredded seeded
½ cup Parmesan cheese
freshly grated
1 tablespoon olive oil, extra-virgin

Directions

Preheat oven to 400°F.

Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper.

Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid.

Add the squash and cheese to the bowl; stir to combine.

Heat oil in a large ovenproof nonstick skillet over medium heat.

Pack a ⅓ cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake.

Repeat, making 4 squash cakes.

Cook until browned and crispy on the bottom, 3 to 4 minutes.

Gently turn the cakes over and transfer the pan to the oven.

Bake for 10 minutes.

Serve immediately.

 

* not incl. in nutrient facts

Reviews

+1

over 9 years

I made these pancakes for lunch, I added some cilantro, and served the pancakes with plum sauce and salsa, delicious. I will make it again for sure.

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Comments

lynn in ma
Auburn, United States
 about 7 years ago

These are delicious! I do, however, cut back on the Parmesan a bit and add 1/3 c. shredded part-skim mozzarella.

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 10866% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 363mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 19%
Calcium 16% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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