An easy breakfast, appetizer or side dish, these zucchini pancakes are so versatile, not to mention delicious!
Weight Watchers Zucchini Pancakes Recipe
Recipe Type: Breakfast
Author: WW-Recipes.net
Prep time:
Cook time:
Total time:
Serves: 4 servings
An easy breakfast, appetizer or side dish, these zucchini pancakes are so versatile, not to mention delicious!
- 2 zucchini, coarsely shredded (about 4 cups)
- 2 green onions, finely chopped
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 10 RITZ crackers, finely crushed (about 1/3 cup)
- 2 Tbsp. canola oil, divided
- 1/4 tsp. black pepper
- 1/4 cup sour cream
- Squeeze as much liquid from the zucchini as possible. Place the zucchini on thick paper towels and drain.
- In a medium bowl, whisk the eggs until blended. Add the cheese, onions and pepper; mix well. Stir in the cracker crumbs and zucchini.
- Heat the oven to 225 degrees F.
- In a large nonstick skillet, heat 2 teaspoons oil on medium heat.
- Spoon about 3 tablespoons of the zucchini mixture into the skillet; flatten with the back of a spatula to a 3-inch round.
- Cook for about 3 minutes on each side (or until golden brown on both sides).
- Place on an ovenproof platter; place in the oven to keep warm.
- Repeat with the remaining zucchini mixture, adding the remaining oil as needed.
- Serve the pancakes hot, topped with a dollop of sour cream.
Calories: 220 Fat: 17 g Saturated fat: 5 g Carbohydrates: 10 g Sugar: 4 g Sodium: 210 mg Fiber: 1 g Protein: 9 g Cholesterol: 110 mg
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How many Weight Watchers points in zucchini pancakes recipe?: WW Smart Points: 8
WW Points Plus: 6
WW Old Points: 6
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Originally posted 2019-01-07 12:21:55.