Healthy & Easy Zucchini Pancakes Recipe

Healthy zucchini pancakes in the oven are an amazing dish for any summer evening. But that doesn’t mean you can’t enjoy them for lunch. They are suitable at any time of the day.

Do you know the situation when looking for something to bite into in the kitchen? Great feeling when you find delicious zucchini pancakes on the table. Unless you ate them right away. Then you can make a second batch.

Fried zucchini pancakes in a pan or baked zucchini pancakes in the oven?

I used to make zucchini pancakes mostly in the pan, which are definitely just as tasty. The difference, however, is that zucchini pancakes definitely seem to be healthier in the oven. They don’t “swim” in the oil in the pan.

But if calories aren’t a problem for you, feel free to stay with the frying version. To tell the truth, it is also a faster way, while you only need to fry the zucchini pancake on each side for about 3 minutes. But then don’t forget to place the finished pancakes on kitchen paper, which absorbs excess oil.

This is how I prepare potato pancakes when I make the meat stuffed potato pancake. They are delicious, too!

How to make zucchini pancakes in the oven?

The preparation is, of course, the same. Prepare smaller zucchini, which is good to grate on the thicker side of the grater. I also like to add one small carrot, which will give the pancakes a nice color and a sweet taste.

You can use plain or spelt flour. If you want really healthy zucchini pancakes recipe, I recommend spelt flour. Add the flour gradually until the dough appears neither thick nor too thin. I usually use 3 tablespoons. Parmesan also helps to keep everything together. Moreover, it will give the pancakes a wonderful taste.

So the zucchini pancakes in the oven are definitely healthier. First, preheat the oven to 200 ° C or 400 ° F. Spread and shape the dough into smaller pancakes all over the baking sheet.

Then simply put them in the oven for about 20 minutes, or until they look nice golden and crunchy.

In the meantime, just prepare a dressing consisting of sour cream, garlic, and fresh parsley. When finished, let the pancakes cool down and enjoy the best recipe for zucchini pancakes!

Healthy & Easy Zucchini Pancakes Recipe

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• Author: Cook Homey
• Total Time: 35 minutes
• Yield: 8-10 pancakes 1x
• Diet: Vegetarian

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Description

These healthy and easy zucchini pancakes are a great recipe for any summer day. Try making them in the oven and you will be amazed how tasty they will be.

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Ingredients

Units MUS Scale 1x2x3x

• 600 g zucchini (3 smaller zucchini)
• 3–5 tbsp all-purpose flour
• 1 smaller red onion
• 1 egg
• 80 g of parmesan cheese
• 1 small carrot
• 2 tsp marjoram
• 1 garlic (minced)
• Salt and pepper to taste

Dressing:

• 200 g sour cream
• 1 garlic (minced)
• 2 tbsp parsley
• Salt and pepper to taste

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Instructions

1. Grate the washed zucchini and one small carrot on the coarser side of the grater. Add 1 tsp of the salt, mix, and leave to stand for at least 10 minutes. Meanwhile, preheat the oven to 200 ° C.
2. When they release the juice, squeeze the grated zucchini and carrot and remove the liquid (you can drink it, zucchini juice is healthy).
3. Add finely chopped red onion, grated parmesan, garlic, egg, and marjoram. Season with salt and pepper and gradually add the flour (about 3 to 4 tablespoons) to the desired consistency. Mix well.
4. Form pancakes (each about 3 tablespoons) on a baking sheet lined with parchment paper. Put in the oven for about 20 minutes or until they are beautifully golden-brown.
5. While the healthy zucchini pancakes are in the oven, make a simple dressing. In a small bowl, mix the sour cream, one small garlic, and the finely chopped parsley. Season with salt, pepper, and chili powder.
6. Allow the finished zucchini pancakes to cool gently, sprinkle with Parmesan cheese and garnish with some parsley.

Notes

When your zucchini is older and larger, you can remove the seeds from a center.

If you don’t mind calories, feel free to add the finely chopped bacon.

• Prep Time: 15 min
• Cook Time: 20 min
• Category: Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9 pancakes , Amount per pancake
• Calories: 103
• Sugar: 2.1g
• Sodium: 241mg
• Fat: 7.2g
• Saturated Fat: 4.3g
• Carbohydrates: 5.6g
• Fiber: 1.2g
• Protein: 5.3g
• Cholesterol: 34mg