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Delicious low-calorie recipes

Zucchini and Squash Pancakes with Cheese

It’s been a while since I made these delicious zucchini pancakes! This time, I’ve added pumpkin and cheese!

Zucchini and Squash Pancakes with Cheese
Servings4 Servings
CategoryDifficultyEasy
Ingredients (pan diameter 20 cm)
 2 Eggs
 100 g Egg white
 360 g Zucchini
 200 g Pumpkin (Muscat)
 120 g “Lauku” cheese (or another low-fat cheese ~9%)
 100 g Flour (I use corn flour)
 35 g Various herbs (dill, parsley, scallions)
 18 g Garlic
 5 g Baking powder
 8 g Oil
 Salt, pepper
Directions
1

Grate the zucchini, add salt, mix and set aside to drain.

2

Squeeze the excess liquid from the zucchini, then add the finely grated squash, garlic, eggs, egg whites, flour, salt, pepper, spices, and baking powder.

3

Divide the batter into 4 equal portions. Using a spoon, place 1/4 of the batter in a lightly greased pan with oil, spread it out, and cook over very low heat with the lid on. Flip it over and cook the other side.

4

Repeat the same process with the remaining three portions of dough.

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Nutrition Facts

Finished product weight 886

Servings 4


1 serving contains
Calories 267
% Daily Value *
Total Fat 8.3g13%
Total Carbohydrate 26g9%
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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