Directions:
- Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
- Cook pasta according to package directions, omitting salt and fat.
- Bring marinara to a simmer in a small saucepan; keep warm.
- Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.
- Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.72 Kcal (878 kJ) | ||
| Calories from fat | 79.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 14% | |
|---|---|---|---|
| Cholesterol | 108.83mg | 36% | |
| Sodium | 664.6mg | 28% | |
| Potassium | 1008.05mg | 21% | |
| Total Carbs | 21.68g | 7% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 12.76g | 26% | |
| Vitamin C | 61.3mg | 102% | |
| Iron | 27.5mg | 153% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 82.82 Kcal (347 kJ) | ||
| Calories from fat | 31.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 14% | |
|---|---|---|---|
| Cholesterol | 42.98mg | 36% | |
| Sodium | 262.46mg | 28% | |
| Potassium | 398.09mg | 21% | |
| Total Carbs | 8.56g | 7% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 1.08g | 11% | |
| Protein | 5.04g | 26% | |
| Vitamin C | 24.2mg | 102% | |
| Iron | 10.9mg | 153% | |
| Calcium | 54.2mg | 14% | |
* 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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