Zucchini Pancakes with Tomato and Mozzarella

Zucchini pancakes are so light and tender that they will melt in your mouth. Combined with tomato and mozzarella, they make an excellent summer meal that can be enjoyed for lunch or dinner. The pancakes also pair wonderfully with a cottage cheese filling and herbs.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 2 piece Egg, fresh

  • 100 g Wheat flour, white, multi-purpose

  • 100 ml Milk, whole milk

  • pieces Salt, table

  • 30 g Butter, unsalted

  • 2 piece Tomato, red

  • 250 g Cheese, mozzarella

  • pieces Salt, table

Steps

  1. Clean the zucchini, wash them, and grate them. Place them in a bowl, lightly salt, and mix. Let them sit for 10-15 minutes to allow excess water to release.

  2. Crack the eggs and separate the yolks and whites into two bowls. Add milk and flour to the yolks. Mix with an electric mixer or a hand whisk until smooth and free of lumps. Beat the egg whites into stiff peaks, then gently and slowly fold them into the yolk mixture in two or three batches using a spatula.

  3. Squeeze the zucchini well with your hands, then mix them into the egg batter. Season with pepper and salt to taste (you can also add other fresh or dried herbs and spices if desired).

  4. Place a large flat-bottomed pan (such as a pancake pan) on the stove and heat it well. Add a small piece of butter and wait for it to melt. Then, add a ladleful of the prepared batter and use a spatula to spread it as evenly as possible across the pan. Cook the pancake slowly over low heat. When it turns lightly brown on the bottom, carefully flip it with the spatula and cook the other side. Place the cooked pancake on a warm plate. Repeat the process until all the batter is used.

  5. While cooking the pancakes, prepare the remaining ingredients. Wash the tomatoes and slice them thinly. Drain the mozzarella well and slice it thinly as well.

  6. Top the cooked pancakes with slices of tomato, lightly salting them. Add a few slices of mozzarella to each pancake, then sprinkle with some dried or freshly chopped basil. Fold or roll the pancakes and serve them on plates. Serve the dish with a yogurt sauce and a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 152.98 kcal
  • Fat: 8.5 g
    • Saturated Fat: 4.77 g
  • Carbohydrates: 9.06 g
    • Sugars: 0.65 g
  • Protein: 8.13 g
  • Fiber: 0.65 g