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Zucchini PancakesZucchini Pancakes

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

August 3, 2014


Yield: 12 pancakes



  • 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



  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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Last update: Monday, August 04, 2014