Carrot and Zucchini Pancakes

Carrot and Zucchini Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Carrot and Zucchini Pancakes calories by ingredient
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A light dinner great with a tossed salad A light dinner great with a tossed salad
Number of Servings: 4


    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.

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