Zucchini Crepes Recipe

Recipe By Taste Of Home

"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini. ".

3.8
17 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
Zucchini Crepes
plan
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ingredients serve

Ingredients for Zucchini Crepes Recipe

  • 0.17 cup All purpose flour
  • 0.33 Large eggs
  • 0.08 cup Egg substitute
  • 1/4 cup Fat free milk
  • 0.13 teaspoon Salt
  • As required Filling
  • 0.17 Large onion, chopped
  • 0.17 Medium green pepper, chopped
  • 0.17 cup Sliced fresh mushrooms
  • 0.17 tablespoon Canola oil
  • 0.17 Medium zucchini, shredded and squeezed dry
  • 0.33 Medium tomatoes, chopped and seeded
  • 1/4 cup Shredded reduced fat cheddar cheese, divided
  • 1/25 teaspoon Salt
  • 1/25 teaspoon Dried oregano
  • 1/50 teaspoon Pepper
  • 1/4 cup Meatless spaghetti sauce
Nutrition
value
315
calories per serving
13 g Fat23 g Protein24 g Carbs12 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    23g
  • Carbs
    24g
  • Fiber
    12g

MacroNutrients

  • Carbs
    24g
  • Protein
    23g
  • Fiber
    12g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    467mg
  • Iron
    4mg
  • Vitamin A
    687mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    < 1mg
  • Phosphorus
    548mg
  • Selenium
    19mcg
  • Zinc
    4mg
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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Recipe By Taste Of Home