ZUCCHINI CREPES

Zucchini Crepes image

"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

Ingredients

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

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