Zucchini Pancake Recipe

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Zucchini Pancake
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Ingredients:

Directions:

  1. Pat succhini dry between paper towels, set aside. Spray a 2 quart rectangular baking dish with nonstick coating, set dish aside.
  2. In a large mixing bowl combine flour, baking powder and garlic salt. Beat in egg yolks and milk until smooth. Stir in zucchini, Parmesan cheese, carrot, sweet pepper and onion.
  3. In a medium mixing bowl beat egg whites with an electric mixer on medium high until stiff peaks form. Gently fold beaten egg whites into batter, leavin in a few puffs of egg white. Do not overbeat. Pour batter into prepared baking dish, spreading to edges.
  4. Bake in a 400 degree oven about 20 minutes or until a knife inserted near the center comes out clean. To serve, cut into swaures. If desired, sprindle with additional Parmesan cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.62 Kcal (547 kJ)
Calories from fat 43.21 Kcal
% Daily Value*
Total Fat 4.8g 7%
Cholesterol 114.19mg 38%
Sodium 225.07mg 9%
Potassium 380.81mg 8%
Total Carbs 10.73g 4%
Sugars 2.51g 10%
Dietary Fiber 1.46g 6%
Protein 11.17g 22%
Vitamin C 37mg 62%
Vitamin A 0.1mg 4%
Iron 1.1mg 6%
Calcium 150.3mg 15%
Amount Per 100 g
Calories 86.67 Kcal (363 kJ)
Calories from fat 28.67 Kcal
% Daily Value*
Total Fat 3.19g 7%
Cholesterol 75.77mg 38%
Sodium 149.34mg 9%
Potassium 252.68mg 8%
Total Carbs 7.12g 4%
Sugars 1.66g 10%
Dietary Fiber 0.97g 6%
Protein 7.41g 22%
Vitamin C 24.5mg 62%
Vitamin A 0.1mg 4%
Iron 0.7mg 6%
Calcium 99.7mg 15%

* 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

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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