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Nutrition Facts
Serving Size 190 g
(Approx. 4 Servings)
Amount Per Serving
Calories 120 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 460 mg 19%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 11 g
Vitamin A 8% Iron 6%
Vitamin C 100% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cauliflower Zucchini Pancakes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 Lb Central Market Organics frozen cauliflower florets
1 organic zucchini squash, grated
1/2 cup(s) H-E-B Organics shredded cheddar
1/2 cup(s) HEB Panko Bread Crumbs
2 organic large eggs
1/2 Tsp salt
1/4 Tsp H-E-B Organics Olive Oil
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Place cauliflower in a medium saucepan, cover with water and boil until tender. Drain well.
Combine cauliflower with zucchini, cheddar, panko, eggs and salt in a large bowl. Form into 3-inch pancakes.
Coat the bottom of a large skillet with a minimal amount of olive oil and heat to medium-high.
Cook pancakes about 4 minutes per side. Serve warm.



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