Parmesan Zucchini Pancakes Recipe
Servings: 4
Ingredients
- 3 med -sized zucchini
- 1/2 sm red onion, chopped
- 1 x garlic, clove, crushed
- 1 lrg whole egg
- 1/3 c. all purpose flour
- 1 Tbsp. minced fresh oregano
- Â Â salt
- Â Â pepper
- 3 Tbsp. freshly grated parmesan cheese
- 3 Tbsp. extra virgin olive oil
Directions
- Grate the zucchini into a small bowl. Toss with the onion and garlic. Beat in the egg, flour, oregano and cheese. Season. Heat the oil in a large heavy skillet over a medium-high heat. Drop the mix by large Tbsp. into the skillet, pressing each one down with a spatula to create a pancake. Fry till crisp and golden, turning once. About 2 to 3 min per side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 112 | 66% |
| Total Fat 12.62g | 16% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 76mg | 3% |
| Potassium 66mg | 2% |
| Total Carbs 10.07g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.97g | 1% |
| Protein 4.32g | 7% |
