These zucchini pancakes are a delightful and healthy option for breakfast, lunch, or dinner. Grated zucchini, fresh herbs, and cheese come together in a flavorful batter, resulting in crispy, golden pancakes that are both light and satisfying. The added chives, dill, and red pepper give the pancakes a fresh, savory flavor, while the cheese adds a creamy richness. These pancakes are easy to make, packed with nutrients, and a great way to incorporate more vegetables into your diet. Whether served with a dollop of sour cream or alongside a fresh salad, they make for a versatile and delicious meal.
Preparation Time
- Total preparation and cooking time: 40 minutes
Ingredients
- 6 medium-sized zucchinis
- 4 eggs
- 1 red pepper, finely chopped
- 1/4 cup chives, chopped
- 1/4 cup dill, chopped
- 60 grams cheese (about 3 tablespoons), grated
- 15 tablespoons flour
- 1 teaspoon baking powder
- Olive oil (for cooking)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried garlic
- 1 teaspoon thyme
Directions
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Prepare the Zucchini:
- Grate the zucchinis and place them in a colander.
- Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
- After 10 minutes, squeeze the grated zucchini to remove excess water, making sure to get as much moisture out as possible.
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Mix the Batter:
- In a large bowl, combine the grated zucchini, chopped red pepper, chives, dill, and grated cheese.
- Add the eggs, flour, baking powder, salt, black pepper, dried garlic, and thyme.
- Mix everything well until you get a consistent batter. If the batter feels too thick, add a little water to thin it out to your liking.
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Cook the Pancakes:
- Heat olive oil in a skillet over medium heat.
- Spoon the batter into the skillet, forming pancakes of your desired size.
- Cook for 12-15 minutes on one side, or until golden brown and crispy. Flip the pancakes and cook for another 12-15 minutes on the other side until golden and cooked through.
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Serve:
- Remove the pancakes from the skillet and place them on a plate.
- Serve them hot, topped with a bit more grated cheese if desired, or with a side of sour cream or Greek yogurt.
Serving Suggestions
- Pair these zucchini pancakes with a side of sour cream or Greek yogurt for a creamy, tangy complement.
- Serve with a fresh salad or steamed vegetables for a light and balanced meal.
- These pancakes can also be enjoyed as a side dish with grilled chicken or fish.
Cooking Tips
- Make sure to squeeze out as much water from the grated zucchini as possible to prevent soggy pancakes.
- If you prefer a crispier texture, cook the pancakes in slightly more oil or on higher heat.
- Use a non-stick skillet to ensure the pancakes cook evenly and don’t stick.
- You can make these pancakes ahead of time and store them in the refrigerator. Reheat them in a skillet for a few minutes to bring back the crispiness.
Nutritional Benefits
- Zucchini: Low in calories but high in vitamins A and C, zucchini is great for skin health and immune support.
- Eggs: Provide a good source of protein and essential nutrients like vitamin B12 and choline, which are important for muscle health and brain function.
- Cheese: A source of calcium and protein, cheese helps to strengthen bones and maintain healthy muscles.
- Fresh Herbs: Chives and dill are packed with antioxidants, vitamins, and minerals, adding both flavor and nutritional value to your dish.
Dietary Information
- This recipe is vegetarian and can be adapted to gluten-free by using a gluten-free flour substitute.
- Low-calorie and low-carb, making it a great option for those watching their calorie intake or following a low-carb diet.
Storage
- Leftover zucchini pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a skillet or in the oven for the best texture. You can also freeze them for longer storage. To freeze, let them cool completely before placing them in a freezer-safe container or bag.
Conclusion
These zucchini pancakes are the perfect way to enjoy a healthy, savory dish with the fresh flavors of zucchini and herbs. They’re simple to make, easy to customize, and great for any meal of the day. Whether you serve them for breakfast, lunch, or dinner, they are sure to satisfy your taste buds. The addition of cheese, herbs, and spices makes them flavorful and versatile, while the zucchini adds moisture and nutritional benefits. Try them today and enjoy a delicious, veggie-packed meal!
5 Frequently Asked Questions
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Can I use a different type of cheese for these pancakes? Yes, you can use any cheese you prefer, such as cheddar, feta, or parmesan, for a different flavor profile.
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Can I make these pancakes ahead of time? Yes, you can make the pancakes ahead of time and store them in the refrigerator for up to 3 days. Reheat in a skillet to maintain their crispiness.
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Can I freeze zucchini pancakes? Yes, you can freeze the pancakes once they’ve cooled completely. Store them in a freezer-safe bag or container for up to 2 months. Reheat them in the skillet or oven when ready to serve.
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Can I add other vegetables to the batter? Absolutely! You can add finely grated carrots, spinach, or even mushrooms for additional flavor and nutrition.
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Are these pancakes gluten-free? You can easily make these pancakes gluten-free by substituting the flour with a gluten-free flour blend.