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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 101.6
  • Total Fat: 2.1 g
  • Cholesterol: 4.0 mg
  • Sodium: 1,352.2 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 9.2 g

View full nutritional breakdown of Zucchini Pancakes calories by ingredient
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Zucchini Pancakes

Submitted by: ALFVAEN

Introduction

Crispy treat! Great with Yogurt Dill Dip! Crispy treat! Great with Yogurt Dill Dip!
Number of Servings: 2

Ingredients

    Zucchini-1 medium w/skin-data for entire zucchini, 1 serving
    Onions, raw, 1 small
    Parmesan Cheese, grated, 2 tbsp
    egg white, fresh, 2 large
    Salt, 1 tsp
    Black Pepper, 1 tsp
    Garlic Powder, 1 tsp
    Hungarian Paprika, 1 tsp
    Baycliff Company Sushi Chef Panko Japanese Bread Flakes, 1/3 cup

    Yogurt Dill Dip (see recipe for calories)
    Friendship 'Sour Cream' All Natural, 2 tbsp
    Page Total 0% yogurt 6oz, 6 tbsp
    Dill weed, dried, 1 tsp
    Garlic powder, .25 tsp

Directions

Preheat oven to 400 degrees. Roughly grate the zucchini and onion. In a bowl lightly beat the egg whites. Add the Parmesan cheese, salt, pepper, garlic powder and paprika; whisk together. Add the grated zucchini, onion and panko flakes; mix thoroughly. Divide into 8 balls. Place the balls on nonstick aluminum foil and flatten. Bake for 10 minutes. Turn over and bake for another 10 minutes.

Serve with Yogurt Dill Dip (makes 8 Tblsp; 15 calories per Tblsp)
Friendship 'Sour Cream' All Natural, 2 tbsp
Page Total 0% yogurt 6oz, 6 tbsp
Dill weed, dried, 1 tsp
Garlic powder, .25 tsp

Serving Size: Makes 8 small pancakes

Number of Servings: 2

Recipe submitted by SparkPeople user ALFVAEN.






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