Baked Zucchini Pancakes: Healthy Family Breakfast

A delicious vegetable breakfast or dinner for the whole family! Zucchini pancakes in the oven can be a good alternative to regular pancakes and diversify your menu. A huge plus of the recipe is that the dish is not fried in oil, but baked without it!
cook time: 1h 20 min
Owen Truitt
Baked Zucchini Pancakes: Healthy Family Breakfast

Nutrition Facts (per serving)

68
Calories
2g
Fat
9g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 4 tbsp
Eggs 2 pc
Zucchini 500 g
Carrot (large) 1 pc
Dill (4 branches) 15 g

Recipe instructions

Step 1

Step 1
How to make zucchini pancakes in the oven? Simple enough. Prepare the necessary products according to the list. Wash the zucchini thoroughly with a brush. If the vegetables are young with tender skin and small grains, then there is no need to peel them. If the zucchini is large, overripe, with a tough, hard skin and large seeds, then they need to be peeled from both the skin and the seeds. I used baby zucchini, but any type of zucchini will work.

Step 2

Step 2
Grate the zucchini on a medium grater. Let the zucchini sit for about 10 minutes, then drain the juice and lightly squeeze the excess moisture out of the zucchini.

Step 3

Step 3
Peel the carrots and grate on a medium grater.

Step 4

Step 4
Wash the dill, shake off moisture and chop finely. If you wish, you can replace or supplement with other herbs, for example, parsley, cilantro, green onions, or use a mixture of different herbs.

Step 5

Step 5
In a bowl, combine grated zucchini, carrots, eggs and dill. Season the mixture with salt, pepper and mix well.

Step 6

Step 6
Add flour and mix again until smooth. The mass will immediately thicken. It is important not to leave the resulting mass for a long time, because the vegetables will continue to release juice.

Step 7

Step 7
Cover a baking sheet with parchment and grease it with vegetable oil. Spoon the zucchini mixture at a distance from each other and form small round vegetable pancakes. Place the baking sheet in an oven preheated to 180ºC for 10-15 minutes.

Step 8

Step 8
Then flip the pancakes over to the other side and bake for about 10 minutes until golden brown. Serve the finished pancakes with sour cream or other sauces. Bon appetit!

Additional rubrics

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