Carrot and Zucchini Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500 grams (17.5 oz) zucchini (grated)300 grams (10.5 oz) carrot (grated)120 grams (4.5 oz) Low Fat Cheddar or Colby cheese (grated)2 Cloves of Garlic (minced)1 tsp Onion Powder 2 cups Ragu spagetti sauce (tomato sauce)8 Crepes (unfilled)
In a skillet sprayed with canola spray, saute zucchini and carrot and garlic, take off stove and add 60 grams of the cheese and the onion powder.
Divide into 8 portions and fill crepes, roll up and place in oven tray.
Pour over tomato sauce and sprinkle with remaining cheese.
Cook at 350 degrees for approx 30 minutes
Makes 4 serves of 2 crepes each.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Divide into 8 portions and fill crepes, roll up and place in oven tray.
Pour over tomato sauce and sprinkle with remaining cheese.
Cook at 350 degrees for approx 30 minutes
Makes 4 serves of 2 crepes each.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 8.9 g
- Cholesterol: 116.3 mg
- Sodium: 754.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 5.9 g
- Protein: 10.7 g
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