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Zucchini and potato pancakes (WW 4) is for Dinner.

Zucchini and potato pancakes (WW 4) takes 15 minutes to prepare.

Zucchini and potato pancakes (WW 4) takes 30 minutes to cook.

Zucchini and potato pancakes (WW 4) makes 2 servings.

The ingredients for Zucchini and potato pancakes (WW 4) are:

Spartan shredded hashbrown potatoes 2 cups
Zucchini, 2 cup, grated
Onions, raw, 0.25 cup, chopped
*Egg white, 2 serving
Olive Oil, 1 1/2 tsp
Gold Medal Flour, Unbleached, all-purpose, 0.25 cup
skim milk 2 Tbsp
parsley, salt and pepper

Here is how you make Zucchini and potato pancakes (WW 4):

Grate zucchini and add to thawed potatoes .Chop onion and add in. Add egg whites and flour and mix. Add parsley, salt and pepper to mix. Make sure thoughly mixed. Use nonstick spray to fry. Use a brush to brush alittle oil at a time on pan. Frying will be a breeze. Makes 2 dinner servings. About 5 pancakes each. Serve with applesauce for a healthier choice.Number of Servings: 2Recipe submitted by SparkPeople user JJAR18.

The nutritional information for Zucchini and potato pancakes (WW 4) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 218.4

• Total Fat: 3.6 g
• Cholesterol: 0.3 mg
• Sodium: 16.1 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 5.2 g
• Protein: 8.8 g