Baked Zucchini Pancakes

Tortitas-de-Calabaza-horneadas-2

Zucchini is rich in vitamin C and potassium. It’s also low in calories and promotes digestion, thanks to its emollient and astringent properties.

Ingredients

  • 4 zucchini (shredded)
  • 1 tsp salt
  • ¼ cup flour
  • ¼ cup grated parmesan cheese
  • 2 cloves garlic (crushed)
  • 1 egg
  • Salt and pepper to taste
  • 2 tsp Nutrioli®
    Valor nutritivo por porción

  • 69 kcal
  • 3g Fats
  • 4g Proteins
  • 6g Carbohydrates

Directions

  1. Place zucchini in a colander. Sprinkle with salt and set aside in refrigerator for 10 minutes to release as much of its liquid as possible. Afterwards, place on paper towels to dry.
  2. In a bowl, combine zucchini with flour, parmesan cheese, garlic, egg and Nutrioli®. Season with pepper.
  3. Spoon portions of the batter onto a baking sheet covered with wax paper to form pancakes. Bake at 400 °F for 15 minutes or until edges are lightly browned. Remove from oven and serve immediately.


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