In autumn, when a large harvest of zucchini is harvested, it is worth treating yourself and your loved ones with delicious and healthy dishes from this product. Zucchini cheese pancakes are perfect for breakfast, lunch or a light snack.
Ingredients for making squash pancakes:
- 1 zucchini (not very young, but not too hard);
- 1 raw egg;
- 50-60 grams of Gouda or Dutch cheese;
- garlic to taste (you can omit it);
- a little pepper and salt;
- chopped greens of your choice.
Cooking zucchini pancakes with cheese:
1. Ripe zucchini should be rinsed under the tap and the rind should be cut off thinly.
2. Then cut the zucchini into 4 or 6 pieces and remove the seeds.
3. Peeled and prepared zucchini pieces should be grated on a coarse grater and, if necessary, squeeze out the juice.
4. Add a raw egg, pepper and salt to the squash mass. A clove of garlic is added as desired.
5. Mix the mass and grate the cheese into it on a fine grater, mix well again. Chopped greens can be added directly to the squash mass or used when serving. You can also add a little flour if the mass turns out to be thin.
6. Heat a greased frying pan and put the pancakes on it with a tablespoon.
7. Each zucchini pancake should be well browned on both sides and put on a plate covered with a napkin. The napkin will absorb excess oil and can be removed later.
8. Zucchini pancakes can be sprinkled with herbs and served with sour cream or sauces based on it.
