Spend with Pennies · by Holly Nilsson★ 5.0 (26)
Easy Zucchini Pancakes
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 6%
CARBS 3G19% OF CAL
0G FIBER2G OTHER0G TOTAL SUGAR
FAT 4G62% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded zucchini mixed with parmesan, egg, and flour, then fried into tender pancakes. A savory vegetable side or light appetizer.
sideamerican🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 large zucchini (or 3 small)
- 1 clove garlic (minced)
- 2 tablespoons olive oil (divided)
- 2 eggs
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup shredded mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ cup shredded Parmesan cheese
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 6%
CARBS 3G19% OF CAL
0G FIBER2G OTHER0G TOTAL SUGAR
FAT 4G62% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 158mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 30mg
- Calcium
- 49mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.