Zucchini Parmesan Pancakes
374
We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.
Ingredients
| 1 | large |
eggs
|
|
| ⅔ | 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.
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?
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