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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- When they release the juice, squeeze the grated zucchini and carrot and remove the liquid (you can drink it, zucchini juice is healthy).
- 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.
- 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.
- 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.
- 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