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WeightWatchers Zucchini Pancakes Recipe

Weight Watchers Zucchini Pancakes recipe

An easy breakfast, appetizer or side dish, these zucchini pancakes are so versatile, not to mention delicious!


Weight Watchers Zucchini Pancakes Recipe
 
Prep time
Cook time
Total time
 
An easy breakfast, appetizer or side dish, these zucchini pancakes are so versatile, not to mention delicious!
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 2 zucchini, coarsely shredded (about 4 cups)
  • 2 green onions, finely chopped
  • 2 eggs
  • ¼ cup grated Parmesan cheese
  • 10 RITZ crackers, finely crushed (about ⅓ cup)
  • 2 Tbsp. canola oil, divided
  • ¼ tsp. black pepper
  • ¼ cup sour cream
Instructions
  1. Squeeze as much liquid from the zucchini as possible. Place the zucchini on thick paper towels and drain.
  2. In a medium bowl, whisk the eggs until blended. Add the cheese, onions and pepper; mix well. Stir in the cracker crumbs and zucchini.
  3. Heat the oven to 225 degrees F.
  4. In a large nonstick skillet, heat 2 teaspoons oil on medium heat.
  5. Spoon about 3 tablespoons of the zucchini mixture into the skillet; flatten with the back of a spatula to a 3-inch round.
  6. Cook for about 3 minutes on each side (or until golden brown on both sides).
  7. Place on an ovenproof platter; place in the oven to keep warm.
  8. Repeat with the remaining zucchini mixture, adding the remaining oil as needed.
  9. Serve the pancakes hot, topped with a dollop of sour cream.
Nutrition Information
Calories: 220 Fat: 17 g Saturated fat: 5 g Carbohydrates: 10 g Sugar: 4 g Sodium: 210 mg Fiber: 1 g Protein: 9 g Cholesterol: 110 mg

Zucchini pancakes Weight Watchers points:

WW Smart Points: 8
WW Points Plus: 6
WW Old Points: 6

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