In the summer season, I propose to cook the most delicate pancakes from zucchini and cheese. They are prepared simply, the products are affordable, the taste is amazing. Step-by-step recipe with a photo. The subtleties of cooking. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of zucchini and cheese pancakes
- Video recipe
Zucchini pancakes with cheese are a classic of summer cuisine. Even in a cold, lean summer, there are always a lot of them. The dish does not need refined ingredients, it is very simple to prepare, and the calorie content is minimal. The pancakes are the perfect light family breakfast or dinner. In addition, they are suitable not only for daily use, but also for any festive feast. They can be taken with you to a picnic, to work, or given to children to school. Zucchini pancakes can be served hot or chilled and are delicious in any form. The pancakes are juicy, fragrant and will conquer any gourmet, and cheese and spicy spices will add a bright, rich and refined taste to the dish.
Zucchini is a low-calorie vegetable. Its energy value per 100 g is only 24 kcal. However, in combination with cheese, the indicator increases slightly. But all the same, pancakes are not very high in calories. In addition, thanks to zucchini, pancakes contain a huge amount of vitamins. They contain vitamins A, C, E and group B. From mineral components - lithium, aluminum, molybdenum, zinc, iron, etc. Therefore, regular use of zucchini dishes will normalize the water balance and remove excess liquid. Zucchini also prevents the development of atherosclerosis and soothes the nervous system.
- Calorie content per 100 g - 56 kcal.
- Servings - 15
- Cooking time - 30-40 minutes
Ingredients:
- Zucchini - 1 pc.
- Salt - 0.5 tsp or to taste
- Hard cheese - 100 g
- Ground black pepper - a pinch
- Flour - 2-3 tbsp.
- Vegetable oil - for frying
- Eggs - 1 pc.
Step by step cooking zucchini and cheese pancakes, recipe with photo:
1. Wash zucchini, dry and grate on a fine grater or twist through a meat grinder. Transfer the vegetable mass to a fine sieve and leave the excess liquid for the glass.
2. Grate the cheese on a medium grater and add to the courgette mixture.
3. Add flour to the dough. Do not put too much of it so that the pancakes do not turn out to be flour, but turn out to be vegetable. A small amount of flour will hold the mass together, make the pancakes denser, while they remain zucchini.
4. Stir the dough and add eggs, salt and black pepper. If desired, you can also season with any spices and herbs.
5. Stir everything again until the dough is smooth.
6. Place the frying pan on the stove, add vegetable oil and heat. Spread out a portion of the dough with a tablespoon, forming it into an oval shape. Turn on medium heat and fry the pancakes until golden brown.
7. Flip the courgette and cheese pancakes over and cook for the same amount of time until golden brown. Serve them warm or chilled with any toppings. They are delicious to use with sour cream, garlic sauce, etc.
See also a video recipe on how to make zucchini pancakes with cheese.
