ZUCCHINI CREPES
"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."
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour., Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. , Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes. , Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 264 calories, Fat 7g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 900mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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Santosh Pokharel
[email protected]5 stars!
alisha morrison
[email protected]A new family favorite!
Biokoro Godswill
[email protected]Two thumbs up!
Lillian Sifa
[email protected]I'll definitely be making these again!
JEAN PHILIPPE M
[email protected]Not bad!
Sheikh Shahzaib
[email protected]Meh.
Lavlu
[email protected]These zucchini crepes were a disaster! They were impossible to flip without breaking, and they stuck to the pan. I ended up throwing the whole batch away.
Yousaf Yousaf
[email protected]I found these zucchini crepes to be a bit bland. The zucchini flavor was very mild, and the crepes themselves were not very flavorful. I think they would have been better with a more flavorful filling, such as a mixture of cheese and herbs.
Unique Abubakar
[email protected]These zucchini crepes were a bit too delicate for my taste. They were difficult to flip without breaking, and they didn't hold their shape very well. However, the flavor was good, so I might try making them again with a different recipe.
Sam McCook
[email protected]I'm not a big fan of zucchini, but these crepes were surprisingly good! The zucchini flavor was very mild, and the crepes were nice and tender. I served them with a dollop of sour cream and a sprinkle of chives, and they were a hit with my family.
Antonio Rios
[email protected]These zucchini crepes are a fun and easy way to get your kids to eat their vegetables. My kids loved them, and they didn't even realize they were eating zucchini!
Fazl Ullah
[email protected]I love the idea of using zucchini in crepes! It adds a nice flavor and texture. I made these crepes for dinner with a filling of roasted vegetables and cheese, and they were a delicious and satisfying meal.
Namono Rehema
[email protected]These zucchini crepes are a great way to use up extra zucchini. They're also a nice change of pace from regular crepes. I made them for brunch with a side of fresh fruit and yogurt, and they were a big hit.
Mian Shakari
[email protected]I've never made crepes before, but these zucchini crepes were a great place to start! The recipe was easy to follow and the crepes turned out beautifully. They were a little delicate, but that just made them feel extra special. I filled them with a m
Cheif Jani
[email protected]These zucchini crepes were a delightful surprise! They were so easy to make and turned out perfectly. I loved the combination of zucchini and cheese, and the crepes were nice and tender. I served them with a dollop of sour cream and a sprinkle of chi