Try this Zucchini pancakes recipe, or contribute your own.
Suggest a better descriptionGrate the zucchini in a large bowl . Stir in crushed garlic, scallion, herbs, nutmeg, grated cheese and flour.
Heat the coconut oil in a large wide pan over medium heat. With a tablespoon drop a small to medium size scoops of the batter into the skillet , with space in between. Cook 2-3 minutes on each side.
Yogurt dip:
Grate or chop finely cucumber, chop 1 tbsp of fresh dill . Combine with yogurt, mix. Cover and put in the refrigerator for 15-30 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 237 | ||
Calories from Fat: 152 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 94.9mg | 29 % | |
Sodium 72.2mg | 2 % | |
Potassium 532.9mg | 14 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 14g | ||
Protein 7.5g | 11 % | |
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: 237
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