Directions:
- In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
- Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Yield: 8 pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.9 Kcal (422 kJ) | ||
| Calories from fat | 62.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 11% | |
|---|---|---|---|
| Cholesterol | 49.26mg | 16% | |
| Sodium | 170.57mg | 7% | |
| Potassium | 321.85mg | 7% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 25mg | 42% | |
| Iron | 1.3mg | 7% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.93 Kcal (393 kJ) | ||
| Calories from fat | 58.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 11% | |
|---|---|---|---|
| Cholesterol | 45.86mg | 16% | |
| Sodium | 158.78mg | 7% | |
| Potassium | 299.6mg | 7% | |
| Total Carbs | 4.9g | 2% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 4.8g | 10% | |
| Vitamin C | 23.3mg | 42% | |
| Iron | 1.2mg | 7% | |
| Calcium | 68.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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