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Zucchini Crepes

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Ingredients
  Crepes 18
  Butter 60 Gram (4 Tablespoon)
  Olive oil 4 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Zucchini 2 Pound (1 Kilogram)
  Chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
Directions

Make the crepes using the Herb Crepe Batter or Basic Crepe Batter recipe.
Set aside and keep warm.
Melt the butter with the olive oil in a large frypan and saute the garlic for two minutes over a low heat.
Slice the zucchini and add to the garlic with the tomatoes, salt and pepper.
Cook over a low heat for ten minutes.
Stir in the bread crumbs and mix thoroughly.
Fill each crepe with the zucchini filling.

Recipe Summary

Method: 
Saute
Ingredient: 
Zucchini
Cook Time: 
9 Minutes

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4.117855
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1988 Calories from Fat 1222

% Daily Value*

Total Fat 138 g212.6%

Saturated Fat 53.3 g266.7%

Trans Fat 0 g

Cholesterol 494.1 mg164.7%

Sodium 2455.8 mg102.3%

Total Carbohydrates 153 g51%

Dietary Fiber 14.9 g59.8%

Sugars 38.5 g

Protein 46 g92.4%

Vitamin A 111.4% Vitamin C 322.9%

Calcium 24.8% Iron 33.6%

*Based on a 2000 Calorie diet

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Zucchini Crepes Recipe