Carrot and Zucchini Pancakes

More sharing options

Share on Twitter

4.7 of 5 (3)

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

Introduction

A light dinner great with a tossed salad A light dinner great with a tossed salad

Minutes to Prepare: 15

Minutes to Cook: 30

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)

Directions

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.