Directions:
- Preheat oven to 350º F. Place grated zucchini in a colander to allow any excess liquid to drain off.
- Beat eggs in a large bowl. Stir in cheese, bake mix, parsley, salt and pepper. Squeeze out any excess liquid from zucchini and add to cheese mixture. Stir to combine well.
- Using a 10” ovenproof skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set.
- Transfer skillet to oven; bake 12 to 15 minutes until middle is just set. Remove from oven and let cool slightly. Cut into wedges and serve crispy side up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.56 Kcal (1786 kJ) | ||
| Calories from fat | 263.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.31g | 45% | |
|---|---|---|---|
| Cholesterol | 188.59mg | 63% | |
| Sodium | 1190.24mg | 50% | |
| Potassium | 736.35mg | 16% | |
| Total Carbs | 19.42g | 6% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 23.01g | 46% | |
| Vitamin C | 45.1mg | 75% | |
| Iron | 3mg | 17% | |
| Calcium | 473.4mg | 47% | |
* 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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