Cheesy Zucchini Pancakes: Quick and Healthy Breakfast

An easy, tasty and healthy breakfast for the whole family! Zucchini pancakes with cheese in a frying pan are a simple and quick dish, and during the zucchini harvest season it also turns out to be budget-friendly. Very aromatic and fluffy pancakes that can be served for breakfast or as a snack between main meals.
cook time: 30 min
Hazel Farrow
Cheesy Zucchini Pancakes: Quick and Healthy Breakfast

Nutrition Facts (per serving)

168
Calories
12g
Fat
8g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 3 tbsp
Hard cheese 70 g
Zucchini 300 g
Vegetable oil (for frying) 2 tbsp
Greenery 30 g
Chicken eggs 1 pc

Recipe instructions

Step 1

Step 1
How to make zucchini pancakes with cheese in a frying pan? Prepare your food. Both young and more mature zucchini are suitable. It is enough to simply wash the young ones, and cut off the hard skin from the old ones and remove the seeds. Then grate the zucchini on a fine grater or chop with a blender. Squeeze the zucchini mass well with your hands and drain the resulting liquid.

Step 2

Step 2
You can take any type of hard cheese, as long as it is natural and fresh. Grate the cheese. Wash fresh dill and parsley, dry and finely chop with a knife.

Step 3

Step 3
Add cheese, herbs and beat in a chicken egg into a bowl with grated zucchini. Add salt and ground black pepper to taste. Mix the ingredients thoroughly until the mixture becomes homogeneous. It will turn out a little liquid, don’t let this scare you, flour will correct the situation.

Step 4

Step 4
Next, add the sifted wheat flour, mix the mass thoroughly again so that there are no lumps of flour left.

Step 5

Step 5
Now the zucchini dough should become quite thick, thicker than the dough for regular pancakes. If the dough still seems runny, add a couple more tablespoons of flour. The required amount of flour depends on the maturity and juiciness of the zucchini.

Step 6

Step 6
Pour vegetable oil into a frying pan (it is better to use a thick-walled frying pan or with a non-stick coating) and heat it over medium heat. Spoon out the dough using a tablespoon, forming round pancakes. Fry them for two minutes on one side, then turn them over and keep them on the fire for a couple more minutes. The pancakes should be browned.

Step 7

Step 7
Then cover the frying pan with a lid and leave the zucchini pancakes to fry in this way for another 5 minutes so that they are well baked inside. Remove the pancakes from the pan; if they seem too oily, place them on a paper towel to absorb excess oil. Then transfer to a serving dish and serve with sour cream, tomato or other sauce. Bon appetit!

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