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Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 pancakes equals 91 calories, 6 g fat (2 g saturated fat), 57 mg cholesterol, 104 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Feta Zucchini Pancakes in Healthy Cooking August/September 2010, p53
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Reviewed on May. 24, 2012 by s_pants
These were really good and full of flavor...next time, might use just a little less dill (I used 1 teaspoon dried), but still good just as they are.
Reviewed on Jul. 25, 2011 by brownrexx
I have made this recipe twice and we loved it. I make it without the cheese to save calories and fat and it is delicious.
Reviewed on Apr. 04, 2011 by abbie2005
This were tasty and a nice, healthy alternative to the fried potato latkes that I love!
Reviewed on Apr. 01, 2011 by lindypat
Made these again using shredded zucchini from last year's garden (frozen) and it still tasted great! Thanks for the recipe
Reviewed on Sep. 04, 2010 by mricha14
I thought they needed a little salt so I added 1/4-1/2 teaspoon of season salt and about 3 dashes of pepper. I didn't have any fresh herbs so I substituted 1 teaspoon dried for 1 tablespoon of fresh.They were FANTASTIC.
I thought they needed a little salt so I added 1/4-1/2 teaspoon of season salt and about 3 dashes of pepper. I didn't have any fresh herbs so I substituted 1 teaspoon dried for 1 tablespoon of fresh.
They were FANTASTIC.
Reviewed on Aug. 31, 2010 by dinkum
They are really tasty and I enjoyed them very much. I had them as a side vegetable with pan fried chicken and the flavours went together wonderful. I will be making these again for sure.
Reviewed on Aug. 25, 2010 by clarionmeg
My husband said yuck when he saw the picture, but then asked for seconds when i made these. Surprisingly tasty - I just wish the recipe made more because they were gone fast!
Reviewed on Aug. 25, 2010 by ctmarsden
Very easy and very good. Would make them again!
Reviewed on Aug. 24, 2010 by MaryinMoscow
Love them! I added some fresh mint, which goes well with the feta!
Reviewed on Aug. 23, 2010 by lsharkey
I didn't have any Feta, so I used Gorgonzola and added 2 TBS chopped cashews. It was very tasty. I would definately try it with Feta next time. I would also use only 1/2 TBS fresh dill as it overpowers the other flavors. I'm lookinig forward to trying this one again!
Reviewed on Aug. 23, 2010 by lindypat
These were delicious! Even the zucchini hating members of family liked them!
Reviewed on Aug. 16, 2010 by 3boycrazy
The only change I would make next time is to cook the garlic a little before adding it to the mixture to mellow it out a little. These are bursting with flavor! I can't wait to make them again. Maybe I will...tomorrow!
Reviewed on Jul. 30, 2010 by soccermomMI
These were great! I omit the onion..just because.. and didn't miss it. I have made these twice and will make them many times more. I will play around with the spices..maybe a hint of nutmug???The appy idea is wonderful....did you use a dip?
These were great! I omit the onion..just because.. and didn't miss it. I have made these twice and will make them many times more. I will play around with the spices..maybe a hint of nutmug???
The appy idea is wonderful....did you use a dip?
Reviewed on Jul. 27, 2010 by pdenney
This is wonderful and easy! I will definitely make it again.
Reviewed on Jul. 27, 2010 by lilly709
ooops....forgot to rate! LOL!
FABULOUS ! I made them smaller for appetizer's & they were a GREAT hit!
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