Zucchini Crepes Recipe

5 2 3
Zucchini Crepes Recipe
Zucchini Crepes Recipe photo by Taste of Home
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Zucchini Crepes Recipe

Read Reviews
5 2 3
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min.

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 bowl, whisk together 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, add cooking spray as needed. When cool, stack crepes with waxed paper to paper towels in between.
In a 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.
Originally published as Zucchini Crepes in Light & Tasty August/September 2001, p52

Nutritional Facts

2 each: 264 calories, 7g fat (2g saturated fat), 78mg cholesterol, 900mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 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
  1. In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
  2. 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, add cooking spray as needed. When cool, stack crepes with waxed paper to paper towels in between.
  3. In a 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.
  4. 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.
Originally published as Zucchini Crepes in Light & Tasty August/September 2001, p52

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Reviews forZucchini Crepes

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MY REVIEW
senrich User ID: 6700260 87886
Reviewed Jun. 25, 2012

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

MY REVIEW
csublet User ID: 4739275 55611
Reviewed Jul. 8, 2010

"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!"

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