These easy-to-make, summery mini pancakes are a delicious, savory snack or side dish. Enjoy a traditional summer squash in a nontraditional way.
营养成分
Zucchini-帕尔玛 Pancakes
卡路里
蛋白质
纤维营养成分
| 卡路里 | 158 | |
|---|---|---|
| 总脂肪 | 6.5 g | |
| 饱和脂肪 | 1.5 g | |
| 反式脂肪 | 0.0 g | |
| 多不饱和脂肪 | 1.5 g | |
| 不饱和脂肪 | 3.0 g | |
| 胆固醇 | 89 mg | |
| 钠 | 231 mg | |
| 总碳水化合物 | 17 g | |
| 膳食纤维 | 2 g | |
| 糖 | 3 g | |
| 添加糖 | 0 g | |
| 蛋白质 | 9 g | |
饮食交流
1 starch, 1 lean meat, 1/2 fat
成分
份 4
服务规模 4 mini pancakes (16 pancakes total)
-
2 medium unpeeled zucchinis, grated with a box grater (about 3 cups) -
1 small 葱, minced (about 1/4 cup) -
2 large 鸡蛋, lightly beaten using a fork -
1/2 cup all-purpose 面粉 -
1/4 cup shredded 帕尔玛 cheese -
1 1/2 teaspoons chopped, fresh 百里香 -
1 teaspoon 泡打粉 -
1 teaspoon black pepper -
1 teaspoon canola or corn oil 和 1 teaspoon canola or corn oil, divided use -
1/4 cup fat-free, plain Greek yogurt
方向
Tip: Click on step to mark as complete.
-
在一个大碗里, stir together the zucchini, 葱, 鸡蛋, 面粉, 帕尔玛, 百里香, 泡打粉, 和 pepper until well combined. -
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the skillet. Place eight 1/8-cup mounds of the zucchini mixture in the skillet. Using the back of the measuring cup or a spoon, gently press down on the mounds, spreading them to make pancakes about 1/2-inch thick 和 2 1/2 inches in diameter. Cook for 3 to 4 minutes on each side, or until golden brown all over. Transfer the pancakes to a plate. 遮盖以保暖. Repeat with the remaining 1 teaspoon oil 和 zucchini mixture. -
Let the pancakes cool for 5 minutes. Just before serving, top each pancake with a dollop of the yogurt.
