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
20m.total
10m.Prep
10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Zucchini Pancakes Recipe
- 1/4 Medium Zucchini
- 0.08 teaspoon Salt
- 1/4 Large eggs
- 0.06 cup Parmesan cheese
- 0.08 teaspoon Dried leaf basil
- 1/4 tablespoon Flour
- 1/50 teaspoon Ground black pepper
Nutrition
value
value
52
calories per serving
2 g Fat5 g Protein4 g Carbs< 1 g FiberOther
Current Totals
- Fat2g
- Protein5g
- Carbs4g
- Fiber< 1g
MacroNutrients
- Carbs4g
- Protein5g
- Fiber< 1g
Fats
- Fat2g
Vitamins & Minerals
- Calcium83mg
- Iron< 1mg
- Vitamin A7mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B99mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium6mg
- Manganese< 1mg
- Phosphorus90mg
- Selenium9mcg
- Zinc< 1mg
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
Recipe By The Spruce Eats