Zucchini, a nutritious low-carb and fat-free vegetable, is an excellent choice for both breakfasts and snacks. You can craft traditional pancake shapes and cook them on a stovetop frying pan or explore the option of a Belgian waffle maker. Zucchini pairs exceptionally well with a variety of herbs. From my perspective, spring onion, dill, and fresh coriander are exceptional choices.
Moreover, these pancakes can be a creative alternative to traditional bread in dishes like Eggs Benedict with smoked salmon and poached eggs.
You can also serve them with a natural Greek yogurt sauce (infused with herbs) or alongside cottage cheese, ricotta, or burrata.
✅ Low in carbs, well-balanced macronutrients
✅ Quite rich in protein, 13g per serving
✅ Fat and protein help not to increase sugar in the blood too fast
❗ Contains saturated fats, which increase cholesterol
Preparation time: 35 min
Amount of servings: 3
- Zucchini, 1 medium (~450g)
- Mozzarella cheese, 100g
- Dill, 20g
- Spring onion, 20g
- Egg, 1
- Oat flour, 2-3 tbsp
- Grate the zucchini using a coarse grater. Since zucchini consists of about 95% water, removing excess moisture is crucial. This helps in forming pancakes more effectively. Use your hands to squeeze out the water; the drier the zucchini, the easier the pancake formation.
- Grate the mozzarella cheese using a coarse grater and combine it with the grated zucchini.
- Chop the dill and spring onion finely, then incorporate them into the mixture.
- Introduce the egg and salt to the zucchini batter, ensuring thorough mixing of all ingredients.
- Place a frying pan on medium heat and add a bit of oil.
- Using a tablespoon, shape small pancakes from the zucchini batter. Cook each side for about 3-4 minutes.
Serve the pancakes with natural yogurt or cottage cheese, or ricotta.
- I recommend leaving aside grated, squeezed, and salted zucchini to wait for the water to come out. It will help you not to struggle with liquid when you form pancakes.
- You can substitute mozzarella cheese with cheddar.
- You can use this recipe to do zucchini waffles, but in this case, add more flour (~60g) for the same amount of vegetables and cheese.