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Zucchini Parmesan Pancakes

Zucchini Pancakes Zucchini Pancakes Zucchini Parmesan Pancakes Zucchini Parmesan Pancakes Zucchini Parmesan Pancakes

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













Trans-fat Free, Low Carb


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


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

Add review




lynn in ma

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

接近 12 年 ago

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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