Zucchini Pancake Recipe

Name: Zucchini Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup shredded zucchini; nonstick spray coating; ⅓ cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon garlic salt; 4 egg yolks; ⅓ cup milk; ½ cup finely shredded parmesan cheese; ½ cup shredded carrot; ½ cup red pepper; ½ cup green pepper; ¼ cup finely chopped onion; 4 egg whites; finely shredded parmesan cheese (optional)

Servings: persons

¾ cup shredded zucchini
nonstick spray coating
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon garlic salt
4 egg yolks
⅓ cup milk
½ cup finely shredded parmesan cheese
½ cup shredded carrot
½ cup red pepper
½ cup green pepper
¼ cup finely chopped onion
4 egg whites
finely shredded parmesan cheese (optional)

1
Pat succhini dry between paper towels, set aside.
2
Spray a 2 quart rectangular baking dish with nonstick coating, set dish aside.
3
In a large mixing bowl combine flour, baking powder and garlic salt.
4
Beat in egg yolks and milk until smooth.
5
Stir in zucchini, Parmesan cheese, carrot, sweet pepper and onion.
6
In a medium mixing bowl beat egg whites with an electric mixer on medium high until stiff peaks form.
7
Gently fold beaten egg whites into batter, leavin in a few puffs of egg white.
8
Do not overbeat.
9
Pour batter into prepared baking dish, spreading to edges.
10
Bake in a 400 degree oven about 20 minutes or until a knife inserted near the center comes out clean.
11
To serve, cut into swaures.
12
If desired, sprindle with additional Parmesan cheese.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¾ cup shredded zucchini, nonstick spray coating, ⅓ cup all-purpose flour, ½ teaspoon baking powder, and more.

Yes, Zucchini Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pancake

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