ZUCCHINI PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
- Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
- Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
ZUCCHINI-PARMESAN PANCAKES
If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 26m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine all ingredients except butter and oil.
- In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
- Press lightly to flatten.
- Fry until golden brown and crispy, about 2 minutes on each side.
- Serve with sour cream if desired.
Nutrition Facts : Calories 397.2, Fat 28.4, SaturatedFat 10.3, Cholesterol 100.8, Sodium 457, Carbohydrate 24.4, Fiber 1.6, Sugar 3.8, Protein 11.9
ZUCCHINI-PARMESAN PANCAKES
Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 24
Number Of Ingredients 14
Steps:
- Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
- In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.
Nutrition Facts : Calories 195 g, Fat 10 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g
ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
GRATED ZUCCHINI PANCAKES
My family loves these pancakes! I serve them as a side dish when we're having chicken, steak or pork chops. I don't remember where I got this recipe - I've been making these pancakes for about 20 years.
Provided by Hey Jude
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except butter, in order listed.
- Heat butter, 1 T.
- for each batch of pancakes, in a large skillet or griddle.
- Pour 1/4 C.
- batter into skillet, cook until light brown, flip and cook the second side.
- Serve immediately.
ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
SIMPLE ZUCCHINI PANCAKES
Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.
Provided by Oolala
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl thoroughly.
- Heat the oil in a frying pan and fry like you would any other pancake on both sides.
- Remove from pan to drain and serve with sour cream.
ZUCCHINI PANCAKES
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
LOW CARB ZUCCHINI PANCAKES
Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!
Provided by Melissa
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g
ZUCCHINI PARMESAN
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!
Provided by Smabbey
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
- Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
- Repeat this procedure to use up all the zucchini.
- Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
- MANGIA!
ZUCCHINI-PARMESAN CHEESE FRITTERS
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Provided by VeggieCravings
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
- Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
- Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.
Nutrition Facts : Calories 138 calories, Carbohydrate 6.7 g, Cholesterol 23.3 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 248 mg, Sugar 1.8 g
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI PARMESAN LATKES
Provided by Food Network
Time 35m
Yield 24 pancakes
Number Of Ingredients 13
Steps:
- Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.;
ZUCCHINI PANCAKES
Categories Vegetable Appetizer Brunch Side Fry Quick & Easy Squash Zucchini Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 to 10 pancakes, serving 4 as a side dish
Number Of Ingredients 6
Steps:
- Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
- Preheat oven to 200°F.
- Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
- Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.
ZUCCHINI PARMESAN LATKES
Provided by Joan Nathan
Categories Egg Potato Side Fry Hanukkah Vegetarian Parmesan Zucchini Fall Kosher Parsley Sugar Conscious Pescatarian Tree Nut Free Soy Free
Yield Yield: 24 pancakes (P)
Number Of Ingredients 13
Steps:
- 1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
- 2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
- 3. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.
ZUCCHINI PARMESAN
"The wonderful, complementary flavors of zucchini, onions and garlic are brought together with spaghetti sauce and mozzarella cheese in this bubbly, baked creation." Stolen from someone's blog.
Provided by Chef Lulu13
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a large pot boil the zucchini until tender; drain.
- Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well.
- Pour the spaghetti sauce over the mixture and stir well.
- Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 105.2, Fat 6, SaturatedFat 1, Cholesterol 0.8, Sodium 177.8, Carbohydrate 11.7, Fiber 2.6, Sugar 7.4, Protein 2.4
More about "zucchini parmesan pancakes recipes"
ZUCCHINI-PARMESAN PANCAKES | BETTER HOMES & GARDENS
From bhg.com
Servings 30Calories 217 per servingPublished 2014-09-01
- Trim and coarsely shred zucchini (you should have about 5 cups). In a large bowl toss together zucchini and salt. Transfer to a colander or sieve. Place a plate or 9-inch pie plate on top of zucchini and weight down with a few unopened cans of food or another bowl. Let drain in the sink or over a bowl for 10 minutes; discard liquid. Pat zucchini dry with paper towels.
- In the large bowl combine eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter should be lumpy). Stir in shredded zucchini just until combined (batter will be thick).
- For each pancake, spoon 1 rounded tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. (Reduce heat to medium-low if pancakes brown too quickly.) Keep pancakes warm in a 300°F oven while cooking the remaining pancakes. If desired, serve with sour cream.
PARMESAN ZUCCHINI PANCAKES - THE IRON SKILLET DIARIES
From ironskilletdiaries.com
- Wash zucchini, cut off both ends and either run it through the food processor on a course shred setting or grate by hand on the biggest holed grater you have.
ZUCCHINI PANCAKES - SKINNYTASTE
From skinnytaste.com
- Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.
ZUCCHINI PANCAKES RECIPE | EATINGWELL
From eatingwell.com
- Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.
- Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.
- Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.
ZUCCHINI PANCAKES – KETO DIET COOKING -KETO DIET RECIPES ...
From ketodietcooking.com
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt and let sit for 30 minutes to release additional water and then squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
ZUCCHINI-PARMESAN PANCAKES WITH DIP | RECIPE WITH VIDEO ...
From kitchenstories.com
- For the dip, peel and chop garlic finely. Chop thyme and mint. Add cream cheese and sour cream to a mixing bowl and stir in lemon juice, garlic, thyme, and mint. Season with salt and pepper and set aside.
- For the pancakes, peel and chop onions. Chop parsley and grate zucchini and Parmesan cheese. In a large mixing bowl, mix onions, parsley, Parmesan cheese, and eggs. Fold in flour and zucchini. Season with salt and pepper.
- Add olive oil to a pan set over medium heat. With hands, form batter to equal-sized pancakes and fry them for approx. 3 – 4 min. on each side, or until golden brown. Serve with the dip and enjoy!
ZUCCHINI-PARMESAN PANCAKES - RECIPES | AMERICAN HEART ...
From recipes.heart.org
Servings 4Calories 158 per servingTotal Time 30 mins
ZUCCHINI PANCAKES - NEW ENGLAND TODAY
From newengland.com
ZUCCHINI PARMESAN PANCAKES RECIPE
From crecipe.com
3 EASY ZUCCHINI RECIPES FOR SUMMER MEALS IN THE HUDSON VALLEY
From hvmag.com
ZUCCHINI-PARMESAN PANCAKES RECIPE | RECIPE | RECIPES, FOOD ...
From pinterest.ca
BEST ZUCCHINI PANCAKES RECIPES | BAREFOOT CONTESSA: BACK ...
From foodnetwork.ca
ZUCCHINI PANCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI & PARMESAN PANCAKES - WE DEEP FRY TOGETHER
From wedeepfrytogether.com
ZUCCHINI-PARMESAN PANCAKES | GO RED FOR WOMEN
From sitecore93prod.goredforwomen.org
ZUCCHINI-PARMESAN PANCAKES RECIPE - FARMANDDAIRY.COM
From farmanddairy.com
ZUCCHINI-PARMESAN PANCAKES | RECIPES, FOOD, SUMMER SQUASH ...
From pinterest.ca
ZUCCHINI PANCAKES PARMESAN CHEESE - CREATE THE MOST ...
From recipeshappy.com
ZUCCHINI PANCAKES - WILSON PRODUCE
From wilsonproduce.com
ZUCCHINI PANCAKES - MYPLATE
From myplate.gov
ZUCCHINI PARMESAN PANCAKES RECIPE - RECIPELAND.COM
From recipeland.com
ZUCCHINI PANCAKES - MCCORMICK FOR CHEFS
From mccormickforchefs.com
PARMESAN ZUCCHINI PANCAKES - FOODS AND DIET
From foodsanddiet.com
MARTHA STEWART ZUCCHINI-PARMESAN PANCAKES RECIPES RECIPE ...
From ketofoodist.com
BUMPER-CROP ZUCCHINI PANCAKES | RECIPES, COOKING RECIPES ...
From pinterest.ca
ZUCCHINI-PARMESAN PANCAKES | AMERICAN STROKE ASSOCIATION
From stroke.org
#30-minutes-or-less #time-to-make #course #preparation #pancakes-and-waffles #breakfast #dietary
You'll also love