Close
Tweet
Ingredients
| zucchini squash (grated): 3/4 cup (shredded) |
| cooking spray |
| all-purpose flour (unsifted): 1/3 cup |
| baking powder: 1/2 tsp |
| garlic salt: 1/4 tsp |
| eggs: 4 (yolks) |
| 2% milk: 1/3 cup |
| parmesan cheese (grated): 1/2 cup (finely shredded) |
| carrots (grated): 1/2 cup |
| red bell pepper (chopped): 1/2 cup |
| green bell pepper (chopped): 1/2 cup |
| onions (chopped): 1/4 cup (finely chopped) |
| eggs: 4 (whites) |
| parmesan cheese (finely shredded//optional) |
Zucchini Pancake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Pat succhini dry between paper towels, set aside. Spray a 2 quart rectangular baking dish with nonstick coating, set dish aside.
- In a large mixing bowl combine flour, baking powder and garlic salt. Beat in egg yolks and milk until smooth. Stir in zucchini, Parmesan cheese, carrot, sweet pepper and onion.
- In a medium mixing bowl beat egg whites with an electric mixer on medium high until stiff peaks form. Gently fold beaten egg whites into batter, leavin in a few puffs of egg white. Do not overbeat. Pour batter into prepared baking dish, spreading to edges.
- Bake in a 400 degree oven about 20 minutes or until a knife inserted near the center comes out clean. To serve, cut into swaures. If desired, sprindle with additional Parmesan cheese.