Ingredients for Zucchini Pancake
- Zucchini
- Nonstick Spray Coating
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon garlic salt
- 2 large egg yolks
- ½ cup milk
- ½ cup grated Parmesan cheese
- 1 small carrot, grated
- Red Pepper
- Green Pepper
- ¼ cup chopped onion
- 2 large egg whites
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How to Make Zucchini Pancake
- Preheat oven to 400°F (200°C).
- Wash and grate 2 medium zucchini. Pat thoroughly dry with paper towels. Set aside.
- Lightly spray a 2-quart rectangular baking dish with nonstick cooking spray.
- In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon garlic salt.
- Beat in 2 large egg yolks and ½ cup milk until smooth.
- Gently stir in the grated zucchini, ½ cup grated Parmesan cheese, 1 small grated carrot, ½ cup chopped sweet pepper, and ¼ cup chopped onion.
- In a separate medium bowl, beat 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form.
- Gently fold the beaten egg whites into the zucchini batter, being careful not to deflate. Leave in a few visible puffs of egg white.
- Pour the batter into the prepared baking dish and spread evenly to the edges.
- Bake for 20-25 minutes, or until a knife inserted near the center comes out clean.
- Let cool slightly before cutting into squares.
- Sprinkle with additional Parmesan cheese, if desired. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
13g
Carbs
3g
