Taste of Home
Zucchini Crepes
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min.
YIELD: 6 servings.
"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."
Ingredients
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1 cup all-purpose flour
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2 large eggs
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1/2 cup egg substitute
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1-1/2 cups fat-free milk
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3/4 teaspoon salt
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FILLING:
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1 large onion, chopped
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1 medium green pepper, chopped
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1 cup sliced fresh mushrooms
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1 tablespoon canola oil
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1 medium zucchini, shredded and squeezed dry
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2 medium tomatoes, chopped and seeded
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1-1/2 cups shredded reduced-fat cheddar cheese, divided
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1/4 teaspoon salt
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1/4 teaspoon dried oregano
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1/8 teaspoon pepper
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1-1/2 cups meatless spaghetti sauce
Directions
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1.
In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
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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, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
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3.
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.
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4.
Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes.
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5.
Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition 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.
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