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zucchini pancake



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  • Carbohydrates: 129.1
  • Fats: 8.0
  • Dietary Fiber: 8.0
  • Minerals: 8.0
  • Proteins: 17.0
  • Vitamins: 13.0
  • Water: 3.0


  1. Pat succhini dry between paper towels
  2. Set aside
  3. Spray a 2 quart rectangular baking dish with nonstick coating
  4. Set dish aside
  5. In a large mixing bowl combine flour
  6. Baking powder and garlic salt
  7. Beat in egg yolks and milk until smooth
  8. Stir in zucchini
  9. Parmesan cheese
  10. Carrot
  11. Sweet pepper and onion
  12. In a medium mixing bowl beat egg whites with an electric mixer on medium high until stiff peaks form
  13. Gently fold beaten egg whites into batter
  14. Leavin in a few puffs of egg white
  15. Do not overbeat
  16. Pour batter into prepared baking dish
  17. Spreading to edges
  18. Bake in a 400 degree oven about 20 minutes or until a knife inserted near the center comes out clean
  19. To serve
  20. Cut into swaures
  21. If desired
  22. Sprindle with additional parmesan cheese

Step 12

Total Time in Minute 50

Ingredients Count 13

cooking zucchini pancake

See More Relate Photo



Nonstick spray coating

All-purpose flour

Baking powder

Garlic salt

Egg yolks


Parmesan cheese


Red pepper

Green pepper


Egg whites

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