Petit-déjeuner
Zucchini Pancakes
Ingredients, directions and serving information for Zucchini Pancakes.
La recette originale est en anglais.
Portions: 2
Temps total: 30 min
Ingrédients
- 2 cups zucchini
- 1 tablespoon onion
- 1 egg, beaten
- 1 1/2 tablespoons flour
- 1 tablespoon Parmesan cheese
- 1/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- salt and pepper
- 1 tablespoon olive oil
Préparation
- Wash hands with soap and water.
- Grate zucchini and mix with the other ingredients, except the oil. Blend well.
- Form the mixture into patties 3 to 4 inches in diameter.
- Heat the oil. Cook pancakes for 3 to 4 minutes per side. Remove and drain on paper towels.
Nutrition par portion selon la source
Taille de la portion1
Calories155 calories
Protéines6g
Glucides10g
Lipides11g
Graisses saturées2g
Fibres1g
Sucres3g
Sodium74mg
Cholestérol105mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
