Zucchini and Carrot Pancakes

READY IN: 40mins
Recipe by FlowerdaleJewel

A light vegetarian meal, great on its own or with a salad.

Top Review by Sydney Mike

Might have missed something in this recipe, but as soon as I grated the zucchini & carrot I realized that I'd need much more than that for just 2 people much less the amount needed for 8 ~ So I used 3 zucchini & 3 good sized carrots, increasted the garlic to 2 cloves & used 1 1/2 rounded cups of monteray jack for the filling in 4 flour tortillas! A bit different than the recipe called for, but my concern was to make 4 nice, full wraps that 2 people could have for a meal! VERY TASTY, & another time I might actually use crepes instead of the tortillas! [Tagged, made & reviewed for one of my adopted Joeys in the Aus/NZ Special Recipe Swap #19]

Ingredients Nutrition

  • 1 large zucchini, grated
  • 1 large carrot, grated
  • 1 garlic clove, crushed
  • 1 tablespoon oil
  • 1 cup grated cheese (low fat is fine)
  • 2 cups red pasta sauce
  • 8 frozen crepes
  • 1 cup of grated cheese


  1. Fry zucchini, carrot and garlic in the oil until soft, take of stove and mix in 1 cup of grated cheese.
  2. Divide into 8 portions and place into crepes, roll up (like cannelloni) and place into oven dish.
  3. Spoon over the tomato sauce, sprinkle with the other 1 cup of cheese and bake in a moderate oven for about 30 minutes.

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