This delicious dish combines savory zucchini pancakes, tender chicken filling, and fried eggplant, served with a flavorful pepper-tomato sauce. It’s perfect for family meals or special occasions, offering a delightful mix of textures and flavors.
Preparation Time: 1 hour
Servings: 4
Ingredients
- For the Pancake Batter:
- 3 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (60 g) mayonnaise
- 1 cup (100 g) grated cheese
- 1/4 cup (20 g) fresh parsley, chopped
- 2 medium zucchinis, grated
- For the Chicken Filling:
- 2 chicken fillets (300 g)
- 1 medium onion, diced
- For the Fried Eggplant:
- 1 large eggplant
- 2/3 cup (80 g) flour
- Water, as needed
- Vegetable oil, for frying
- For the Pepper-Tomato Sauce:
- 1 red bell pepper, diced
- 1 medium tomato, diced
- 1 clove garlic, minced
- 1/4 cup (20 g) fresh parsley, chopped
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon honey
- 1/3 teaspoon salt
- Olive oil, for sautéing
Directions
- Prepare the Pancake Batter:
- Whisk eggs, salt, black pepper, and mayonnaise in a large bowl until smooth.
- Stir in grated cheese, parsley, and grated zucchinis (after squeezing out excess water).
- Cook the Chicken Filling:
- Dice chicken and onion.
- Sauté onion in olive oil until translucent, add chicken, and cook until browned. Set aside.
- Prepare the Eggplant:
- Slice eggplant, sprinkle with salt, and let sit in water for 10 minutes. Pat dry.
- Coat slices in flour, fry in vegetable oil until golden, and drain on paper towels.
- Make the Pancakes:
- Heat a non-stick pan and pour a ladleful of batter to form a pancake.
- Cook until golden on both sides. Repeat with remaining batter.
- Prepare the Pepper-Tomato Sauce:
- Sauté diced red bell pepper in olive oil, add tomato, parsley, garlic, soy sauce, honey, and salt.
- Cook until thickened and well blended.
- Assemble the Dish:
- Place chicken filling on each pancake, roll tightly, and arrange on a plate.
- Serve with fried eggplant slices and pepper-tomato sauce.
5 Serving Suggestions
- Pair with a crisp green salad for freshness.
- Serve with a side of roasted vegetables for a hearty meal.
- Add a dollop of sour cream or Greek yogurt for tanginess.
- Sprinkle with grated Parmesan cheese for extra flavor.
- Enjoy with a bowl of warm soup on the side.
Cooking Tips
- Use a non-stick pan for easy pancake flipping.
- Adjust seasoning in the batter and sauce to suit your taste.
- Ensure zucchinis are well-drained to avoid watery batter.
- Let the eggplant sit with salt to reduce bitterness.
- Cook chicken filling on medium heat to retain moisture.
Nutritional Benefits
- Rich in protein from chicken and eggs.
- High in vitamins A and C from zucchini and bell peppers.
- Contains calcium from cheese.
- Provides healthy fats from olive oil.
- Low in refined carbs due to minimal flour use.
Dietary Information
- Vegetarian: Replace chicken with sautéed mushrooms or tofu.
- Gluten-Free: Use gluten-free flour for eggplant and batter.
- Low-Carb: Reduce or omit the flour and adjust sauce sweetness.
Nutritional Facts (per serving)
- Calories: 320
- Protein: 24 g
- Carbohydrates: 18 g
- Fat: 20 g
- Fiber: 4 g
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat pancakes in a non-stick pan or oven for best results.
- Freeze batter in portioned bags for quick meals.
Why You’ll Love This Recipe
- Combines rich, savory, and fresh flavors in one dish.
- Perfect for meal prep and reheats well.
- Customizable for dietary preferences.
- Impressive yet simple enough for a weeknight dinner.
Conclusion
This savory zucchini pancake dish is a delightful fusion of hearty and wholesome ingredients. Its balance of flavors and textures makes it versatile for any occasion. Packed with nutrients, it’s as satisfying as it is delicious. You’ll love how easy it is to adapt and prepare!
10 Frequently Asked Questions
- Can I make the batter ahead of time?
Yes, store it in the refrigerator for up to 24 hours. Stir well before use. - Can I replace the chicken with another protein?
Absolutely! Try ground beef, turkey, or a vegetarian option like tofu or mushrooms. - How do I prevent the pancakes from sticking?
Use a well-oiled non-stick pan and heat it properly before pouring the batter. - What if my eggplant is bitter?
Salting and rinsing the slices help remove bitterness before frying. - Can I bake the eggplant instead of frying?
Yes, coat with olive oil and bake at 400°F (200°C) for 15-20 minutes. - Can I skip the sauce?
You can, but the sauce adds a rich flavor. Alternatively, use a store-bought tomato sauce. - What type of cheese works best?
Cheddar, Parmesan, or mozzarella are excellent choices. - Is this recipe suitable for kids?
Yes, kids usually enjoy the mild flavor, but you can adjust spices for their taste. - Can I make this dish vegan?
Replace eggs with flaxseed meal, use plant-based cheese, and substitute chicken with mushrooms. - How do I reheat the leftovers?
Reheat in a skillet on low heat or in the oven to maintain texture.