Directions:
- Trim and coarsely shred zucchini (about 5 cups). In a bowl toss zucchini with salt. Place in colander. Place plate on top; weight with cans. Drain 15 minutes, discard liquid.
- In a bowl, beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
- For each pancake, spoon heaping 1 tablespoon of batter on to hot lightly oiled griddle or skillet; spread to a 3-inch circle. Cook over medium heat 2-3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
- Serve topped with sour cream. Or cool, layer in freezer container with waxed paper, and freeze up to 3 months.
- To reheat, preheat oven to 425 degrees. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered for 8-10 minutes or until hot and slightly crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.2 Kcal (671 kJ) | ||
| Calories from fat | 49.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 8% | |
|---|---|---|---|
| Cholesterol | 116.45mg | 39% | |
| Sodium | 463.64mg | 19% | |
| Potassium | 593.78mg | 13% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 12g | 24% | |
| Vitamin C | 38.8mg | 65% | |
| Iron | 2mg | 11% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 94.41 Kcal (395 kJ) | ||
| Calories from fat | 29.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 8% | |
|---|---|---|---|
| Cholesterol | 68.63mg | 39% | |
| Sodium | 273.24mg | 19% | |
| Potassium | 349.94mg | 13% | |
| Total Carbs | 9.59g | 5% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.98g | 7% | |
| Protein | 7.07g | 24% | |
| Vitamin C | 22.9mg | 65% | |
| Iron | 1.2mg | 11% | |
| Calcium | 80.7mg | 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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