Italian Squash Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 medium zucchini, shredded1 medium yellow summer squash1/8 C Paremsan Cheese1/8 C Shredded Cheddar1/8 C crumbled feta2 eggs10 pieces Light Salami1/4 t garlic salt (optional, depending on saltiness of salami)1/4 t savory1/4 t fresh ground pepper
Shred squash and set aside in a strainer for at least 5 minutes. Dice salami and set aside. Squeeze out as much water as possible from squash. Beat eggs in a bowl and add remaining ingredients.
In a medium skillet, pour batter into 4 inch circles and cook until golden brown on both sides, about 3 minutes per side.
Enjoy
Serving Size: makes 4 4 inch pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user DEEDLED.
In a medium skillet, pour batter into 4 inch circles and cook until golden brown on both sides, about 3 minutes per side.
Enjoy
Serving Size: makes 4 4 inch pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user DEEDLED.
Nutritional Info Amount Per Serving
- Calories: 250.0
- Total Fat: 14.4 g
- Cholesterol: 232.3 mg
- Sodium: 1,003.3 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 3.1 g
- Protein: 23.1 g
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