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Nutrition info - Recipes

Zucchini Crepes

This healthy, savory crepe recipe will take your taste buds on a culinary tour of Europe's finest spots. It's great as a brunch item, or it can be served up as a simple lunch or dinner.


Zucchini Crepes

Ingredients

For 6 people

  • 1 cup(s) all-purpose flour
  • 2 eggs
  • 1/2 cup(s) egg substitute
  • 1 1/2 cup(s) skim milk
  • 3/4 teaspoon(s) salt
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup(s) sliced fresh mushrooms
  • 1 tablespoon(s) canola oil
  • 1 medium zucchini, shredded and squeezed dry
  • 2 medium tomatoes, chopped and seeded
  • 1 1/2 cup(s) shredded reduced-fat Cheddar cheese, divided
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) dried oregano
  • 1/8 teaspoon(s) pepper
  • 1 1/2 cup(s) meatless spaghetti sauce

Directions

In a bowl, whisk together flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with nonstick 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; add nonstick cooking spray as needed. When cool, stack crepes with waxed paper in between.
In a skillet, sauté the onion, green pepper and mushrooms in oil until tender. Add zucchini; sauté 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 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Spread spaghetti sauce over crepes. Cover and bake at 350 degrees for 15-20 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes longer or until cheese is melted.
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min

Nutrition facts

  • Kcal: 345.89 kcal
  • Fibers (g): 2.97g
  • Sodium (mg): 938.46mg
  • Carbs: 32.8g
  • Fat: 16.16g
  • Saturated fat (g): 6.86g
  • Proteins: 18.25g