Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories473.7 kcal (24%)
Total Fat28 g (40%)
Carbs41.4 g (16%)
Sugars6.6 g (7%)
Protein15.4 g (31%)
Sodium486.6 mg (24%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Shred zucchini with a grater into a bowl. Drizzle 2 tsp salt over zucchini and Set aside for 10/15 minutes. Once done, squeeze and drain excess water with a towel.
Step 2
Chop scallions and add to a bowl with shredded carrots and cheese then combine with drained zucchini.
Step 3
Add eggs + flour and mix well. season with salt + pepper. I recommend using gloves!
Step 4
In a saute pan, add 1/4 cup oil. On medium high heat, place 1/4 cup of zucchini mixture into pan with oil and cook 3 minutes then flip. Repeat for remaining mixture to get pancakes.
Step 5
Drizzle with flakey sea salt and enjoy!
