Preheat broiler. In a bowl, combine zucchini, eggs, parsley, salt and pepper. In 2 small skillets, melt 1 tb of butter each over medium heat. Put half of zucchini mixture in each skillet. Reduce heat. Gently cook, shaking pan occasionally. Pancake should be loose in the center but set around the edges (about 3 minutes). Transfer pancakes to an ungreased cookie sheet with uncooked sides facing up. Place under broiler. Cook until firm in center (about 2 minutes). Slice each pancake into 4 wedges and center or serving plates. Top with warmed tomato sauce. Serve immediately. Posted to EAT-L Digest by Sarah Gruenwald
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (677g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 962 (80%)|
|Amt Per Serving||% DV|
|Total Fat 106.8g||142 %|
|Saturated Fat 55.5g||277 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 1769.4mg||544 %|
|Sodium 1658.7mg||57 %|
|Potassium 1260.9mg||33 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 12.2g|
|Protein 51g||73 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1205
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