Zucchini Pancakes Recipe

Recipe By The Spruce Eats

These tasty savory little zucchini pancakes are made with freshly shredded zucchini and parmesan cheese, along with some fresh or dried basil for extra flavor. Plan to let the shredded zucchini drain for an hour or two to remove as much moisture as possible. This is a nice way to prepare zucchini, and it's a nice change from zucchini bread and muffins.

4.4
14 Rating - Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook

ingredients serves

12
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Ingredients For Zucchini Pancakes Recipe

Nutrition
value
52
calories per serving
2 g Fat5 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • 2 g Fat
  • 5 g Protein
  • 4 g Carbs
  • < 1 g Fiber

MacroNutrients

  • Carbs
    4 g
  • Protein
    5 g
  • Fiber
    0 g

Fats

  • Fat
    2 g

Vitamins & Minerals

  • Calcium
    83 mg
  • Iron
    1 mg
  • Vitamin A
    7 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    0 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    9 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    0 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    6 mg
  • Manganese
    0 mg
  • Phosphorus
    90 mg
  • Selenium
    9 mcg
  • Zinc
    0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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