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Picture of zucchini feta pancakes
mediterranean greek breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1246 kcal 62 %
  • Fat 93 g 144 %
  • Saturated 27 g 136 %
  • Carbs 63 g 21 %
  • Fiber 8 g 31 %
  • Protein 43 g 85 %
  • Cholesterol 581 mg 194 %
  • Sodium 1522 mg 63 %
  • Calcium 731 mg 73 %
  • Magnesium 150 mg 36 %
  • Potassium 1673 mg 36 %
  • Iron 8 mg 46 %
  • Zinc 7 mg 63 %
  • Phosphorus 886 mg 127 %
  • Vitamin A 438 µg 49 %
  • Vitamin C 93 mg 104 %
  • Thiamin (B1) 1 mg 62 %
  • Riboflavin (B2) 2 mg 172 %
  • Niacin (B3) 6 mg 39 %
  • Vitamin B6 2 mg 126 %
  • Folate equivalent (total) 404 µg 101 %
  • Vitamin B12 3 µg 128 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 70 µg 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini feta pancakes

Ingredients

  • 3 eggs
  • 4 cups coarsely grated zucchini
  • 1 cup crumbled feta cheese (about 4 ozs)
  • 2 tablespoons minced fresh chives or scallions
  • 1 tablespoon minced fresh mint
  • 1 pinch fresh black pepper
  • 1/4 teaspoon cayenne
  • 1/3 cup cornmeal
  • about 1/4 cups olive oil

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