[X]

Home > Recipes > Zucchini Crepes

Zucchini Crepes Recipe

Zucchini Crepes Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Zucchini Crepes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Crepes Recipe

Prep: 25 min. + chilling Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup egg substitute
1-1/2 cups fat-free milk
3/4 teaspoon salt
FILLING:
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 medium zucchini, shredded and squeezed dry
2 medium tomatoes, chopped and seeded
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce

Directions

In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper.
Spoon onto crepes and roll up. Arrange in a 13-in. x 9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes.
Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Analysis: One serving (2 filled crepes) equals 264 calories, 7 g fat (2 g saturated fat), 78 mg cholesterol, 900 mg sodium, 33 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Zucchini Crepes in Light & Tasty August/September 2001, p52

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Zucchini Crepes

Zucchini Crepes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jun. 25, 2012 by senrich

this is the best savory crepe we ever had very tasty and healthy

Reviewed on Jul. 08, 2010 by csublet

Wonderful recipe, husband loved it too. Although he doesn't like green peppers, I just replaced them with more zucchini. I also used Jack cheese instead of cheddar. Will pass this on to my family!