Zucchini and Carrot Pancakes Recipe

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Zucchini and Carrot  Pancakes
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Ingredients:

Directions:

  1. Fry zucchini, carrot and garlic in the oil until soft, take of stove and mix in 1 cup of grated cheese.
  2. Divide into 8 portions and place into crepes, roll up (like cannelloni) and place into oven dish.
  3. Spoon over the tomato sauce, sprinkle with the other 1 cup of cheese and bake in a moderate oven for about 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.4 Kcal (1295 kJ)
Calories from fat 143.8 Kcal
% Daily Value*
Total Fat 15.98g 25%
Cholesterol 40.55mg 14%
Sodium 935.88mg 39%
Potassium 364.74mg 8%
Total Carbs 20.67g 7%
Sugars 6.2g 25%
Dietary Fiber 1.79g 7%
Protein 19.23g 38%
Vitamin C 2.7mg 4%
Vitamin A 0.2mg 6%
Iron 1.5mg 8%
Calcium 621.7mg 62%
Amount Per 100 g
Calories 156.15 Kcal (654 kJ)
Calories from fat 72.57 Kcal
% Daily Value*
Total Fat 8.06g 25%
Cholesterol 20.46mg 14%
Sodium 472.31mg 39%
Potassium 184.07mg 8%
Total Carbs 10.43g 7%
Sugars 3.13g 25%
Dietary Fiber 0.9g 7%
Protein 9.7g 38%
Vitamin C 1.3mg 4%
Vitamin A 0.1mg 6%
Iron 0.8mg 8%
Calcium 313.8mg 62%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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