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Zucchini PancakesZucchini Pancakes

Prepared by: Tammy Roberts,
Nutrition Specialist,
University of Missouri Extension

August 3, 2014

 

Yield: 12 pancakes

 

Ingredients:

  • 1 cups shredded zucchini
  • cup grated onion
  • 1 egg, slightly beaten
  • 2 Tbs. baking mix
  • 3 Tbs. Parmesan cheese, grated
  • Pepper to taste
  • Spray oil

 

Directions

  1. In a bowl, combine the first 6 ingredients.
  2. Heat a skillet on medium heat; coat the surface with the spray oil.
  3. Drop by heaping spoonful into the skillet. Flatten each pancake and cook until golden brown.
  4. Flip and cook until golden on the other side.

Nutrition information:
Calories: 24
Total Fat: 1 g
Sodium: 38 mg
Carbohydrates: 2 g
Protein: 1 g


Source: Garden of Eatin’ Christian County Master Gardeners

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, August 04, 2014