Search
by Ingredient

Zucchini Parmesan Pancakes

StarStarStarStarEmpty star

Your rating

Zucchini Parmesan Pancakes

We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.

 

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

38 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 large eggs
Camera
cup shallots
finely chopped
* Camera
1 tablespoon parsley leaves
chopped flat-leaf
Camera
¼ teaspoon salt
Camera
¼ teaspoon black pepper
freshly ground
Camera
2 cups zucchini
shredded seeded
Camera
½ cup Parmesan cheese
freshly grated
Camera
1 tablespoon olive oil, extra-virgin
Camera

Ingredients

Amount Measure Ingredient Features
1 large eggs
Camera
158 ml shallots
finely chopped
* Camera
15 ml parsley leaves
chopped flat-leaf
Camera
1.3 ml salt
Camera
1.3 ml black pepper
freshly ground
Camera
473 ml zucchini
shredded seeded
Camera
118 ml Parmesan cheese
freshly grated
Camera
15 ml olive oil, extra-virgin
Camera

Directions

Preheat oven to 400°F.

Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper.

Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid.

Add the squash and cheese to the bowl; stir to combine.

Heat oil in a large ovenproof nonstick skillet over medium heat.

Pack a ⅓ cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake.

Repeat, making 4 squash cakes.

Cook until browned and crispy on the bottom, 3 to 4 minutes.

Gently turn the cakes over and transfer the pan to the oven.

Bake for 10 minutes.

Serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


lynn in ma

These are delicious! I do, however, cut back on the Parmesan a bit and add 1/3 c. shredded part-skim mozzarella.

 

 

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 10866% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 363mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 19%
Calcium 16% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

    Email this recipe