Embrace the freshness of zucchini in a new and exciting way with these Cheesy Zucchini Pancakes, topped with juicy tomato slices and melted mozzarella cheese. This recipe offers a delicious twist on traditional pancakes, infusing them with herbs and spices for a savory breakfast or a light lunch option. Perfect for using up summer zucchini, these pancakes are not only tasty but also a great way to incorporate more vegetables into your meals. The addition of fresh parsley as a garnish adds a burst of color and flavor, making this dish as appealing to the eye as it is to the palate.
Ingredients:
- 700g Zucchini
- 3 eggs
- 1/2 tbsp minced garlic
- 1 tsp oregano
- 4 tbsp flour
- Black pepper, to taste
- Salt, to taste
- 1 tomato, sliced
- 90g mozzarella cheese, shredded
- Vegetable oil, for cooking
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Zucchini: Grate the zucchini using a grater or food processor. Wrap the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
- Make the Batter: In a mixing bowl, beat the eggs. Add minced garlic, oregano, flour, black pepper, and salt, mixing well to combine.
- Combine Ingredients: Add the grated zucchini to the egg mixture and stir until evenly coated.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add a drizzle of vegetable oil. Spoon the zucchini mixture onto the skillet to form small pancakes. Cook each side for about 3-4 minutes or until golden brown and fully cooked.
- Add Toppings: While the pancakes are cooking, prepare the tomato slices and shredded mozzarella cheese. Top each pancake with a tomato slice and a sprinkle of mozzarella.
- Melt the Cheese: Cover the skillet with a lid and cook for an additional 1-2 minutes, or until the cheese is melted.
- Garnish and Serve: Remove the pancakes from the skillet, garnish with freshly chopped parsley, and serve hot.
Cooking Tips:
- Drain Zucchini Thoroughly: Zucchini contains a lot of water, which can make your pancakes soggy if not properly drained. Be sure to squeeze out as much liquid as possible using a clean kitchen towel to get crispy pancakes.
- Consistent Thickness: When spooning the batter onto the skillet, aim for consistent thickness so all pancakes cook evenly. This ensures each pancake has a perfect golden brown exterior and a fully cooked interior.
- Non-Stick Skillet: Use a good quality non-stick skillet and a light amount of vegetable oil to prevent sticking and to achieve an even cook on the pancakes.
- Low and Slow Cooking: Cook the pancakes on a medium-low heat to prevent the outside from burning before the inside is cooked through. This is particularly important since the batter contains raw eggs.
- Fresh Ingredients: Use fresh herbs and freshly grated cheese for the best flavor. Fresh ingredients can elevate the taste of the pancakes significantly.
Serving Suggestions:
- Breakfast/Brunch Serving: Serve these zucchini pancakes for breakfast or brunch with a side of poached or fried eggs and a dollop of sour cream or Greek yogurt for extra creaminess.
- Light Lunch: Pair the pancakes with a fresh mixed green salad dressed in a light vinaigrette or lemon dressing for a refreshing and balanced lunch.
- Appetizer Option: Make smaller pancakes and serve them as appetizers topped with a small piece of tomato and a sprinkle of cheese, perfect for parties or gatherings.
- Add a Protein: For a heartier meal, serve the pancakes alongside smoked salmon or crispy bacon strips. The smoky flavor complements the freshness of the zucchini and tomato well.
- Dress It Up: Drizzle with a balsamic reduction or pesto sauce before serving for an added touch of elegance and flavor.
Why You’ll Love This Recipe
- Nutritionally Rich: These pancakes incorporate zucchini, a low-calorie vegetable that is high in vitamins A and C, potassium, and fiber. This makes the dish not only tasty but also good for your health.
- Versatility: The recipe is versatile and can be adapted for breakfast, brunch, or a light dinner. It’s also great for using up leftover zucchini, adding different herbs, or swapping cheeses based on what you have available.
- Ease of Preparation: The steps are straightforward, making this recipe accessible for cooks of all skill levels. It doesn’t require any complicated techniques or unusual ingredients, making it a go-to option for a quick meal.
- Diet-Friendly: This dish can be adapted to fit various dietary needs. For instance, you can use gluten-free flour to make it gluten-free or opt for low-fat cheese to reduce calorie intake.
- Flavorful and Satisfying: With the combination of aromatic garlic and oregano, fresh vegetables, and melted cheese, these pancakes offer a satisfying taste that balances savory notes with fresh flavors.
- Perfect for Sharing: These pancakes are not only delicious but also present well, making them perfect for sharing at gatherings or family meals. They can easily be scaled up to serve more people, making them ideal for entertaining.
- Kid-Friendly: The familiar format of pancakes and the inclusion of cheese makes this recipe appealing to kids, providing a fun and sneaky way to include more vegetables in their diet.
- Customizable: The basic recipe is a canvas for customization. You can add different spices, herbs, or additional vegetables like spinach or grated carrots to suit your taste or make use of what’s in your pantry.
These Cheesy Zucchini Pancakes are a delightful way to start your day or enjoy a light, nutritious meal. They blend the subtle flavors of zucchini with the richness of mozzarella and the freshness of tomatoes, creating a harmonious dish that’s both satisfying and wholesome. Perfect for any time of the day, these pancakes are sure to be a hit with everyone who tries them!