Zucchini Crepes Recipe
Recipe By Taste Of Home
"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. ".
3.8
17 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Zucchini Crepes Recipe
- 0.17 cup All purpose flour
- 0.33 Large eggs
- 0.08 cup Egg substitute
- 1/4 cup Fat free milk
- 0.13 teaspoon Salt
- As required Filling
- 0.17 Large onion, chopped
- 0.17 Medium green pepper, chopped
- 0.17 cup Sliced fresh mushrooms
- 0.17 tablespoon Canola oil
- 0.17 Medium zucchini, shredded and squeezed dry
- 0.33 Medium tomatoes, chopped and seeded
- 1/4 cup Shredded reduced fat cheddar cheese, divided
- 1/25 teaspoon Salt
- 1/25 teaspoon Dried oregano
- 1/50 teaspoon Pepper
- 1/4 cup Meatless spaghetti sauce
Nutrition
value
value
315
calories per serving
13 g Fat23 g Protein24 g Carbs12 g FiberOther
Current Totals
- Fat13g
- Protein23g
- Carbs24g
- Fiber12g
MacroNutrients
- Carbs24g
- Protein23g
- Fiber12g
Fats
- Fat13g
Vitamins & Minerals
- Calcium467mg
- Iron4mg
- Vitamin A687mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B949mcg
- Vitamin B12< 1mcg
- Vitamin C23mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium79mg
- Manganese< 1mg
- Phosphorus548mg
- Selenium19mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home