Are you in the mood for a delicious recipe? Then you should try these stuffed zucchini pancakes!
I love variety on the plate. And zucchinis. That's why the vegetables end up at the table at least 1x a week.
To keep it from being boring, I experimented a bit and created - without exaggerating - the most delicious zucchini pancake recipe.
Of course without meat. But with an extra portion of cheese.
I have filled the zucchini pancakes so that they satiate longer. You can also do without the filling and eat them just like that. If you don't feel like stuffing, just sprinkle the cheese into the batter.
It is then also worth making the pancakes a little thicker. So instead of one scoop of batter, take two scoops per pancake. Then you have an omelet :)
You simply must try these green spelt patties with zucchini!
Zucchini pancakes vegetarian stuffed
Ingredients
- 200 g Buckwheat flour
- 2 Eggs
- 1/2 L Milk
- 200 g Zucchini
- 1 Shallot
- 1 Branch Dill
- Salt and pepper
For the filling
- 2 Shallots, diced
- 1 Garlic clove, diced
- 300 g Leaf spinach
- 60 g Parmesan
- 100 g Feta
- Salt, pepper
Anleitung
The pancakes
- Grate the zucchini and dice the shallot. Cut the dill very finely.
- Put flour, eggs and milk in a bowl and mix with a whisk. Now add the zucchini and onion. Finally, fold in the dill.
- Season with salt and pepper.
- Heat oil in a frying pan. Add a scoop of the batter to the hot pan and spread it around. The pancake should become quite thin. Bake the zucchini pancakes on both sides and set aside.
The spinach filling
- Preheat the oven to 180° top and bottom heat.
- Fry the onion and garlic in the pan with olive oil until translucent. Take the mix out of the pan and set aside.
- Put the spinach in the hot pan and fry it until it has collapsed. Let it cool and squeeze it over a sieve until it has lost a lot of liquid.
- Mix the spinach, parmesan, feta, onion, garlic, salt and pepper. Mix the ingredients well together. Season with salt and pepper.
- Fill the pancakes with the spinach mix, roll them up and put them in the baking dish. After 10 minutes the stuffed zucchini pancakes are ready.
Notes
- 27.2 g carbohydrates
- 11,1 g protein
- 9,7 g fat
Nährwerte
What side dish to go with zucchini pancake recipe
Normally you don't need a side dish. The pancakes are very filling. But if you really need something to go with them, potatoes are a good choice. Or my favorite: a big bowl of mixed salad.
A dip of sour cream, chives and garlic also goes well with the zucchini pancakes.
By the way: If you like, you can also cut the pancakes into small pieces and use them as an ingredient in the soup. Tastes really wonderful!
What makes the zucchini pancake recipe so special
Maybe you've clicked through numerous pancake recipes with zucchini and weren't really satisfied. At least that's how it was for me. There was always something in the batter or in the filling that I couldn't get along with.
That's how this zucchini pancake recipe came about.
Delicious and low in calories: zucchini cannelloni!
Gluten free thanks to buckwheat flour
In other recipes you will find to 90% white flour. But I replace flour with buckwheat flour. Why? Well, I'm in the process of keeping my wheat flour consumption to a minimum.
Buckwheat flour also keeps you full longer. There are also small gluten in the flour, so that even anyone with gluten intolerance can help themselves.
You can find protein in buckwheat flour, which is why it regularly ends up on the plate of many athletes. In the flour alternative are also vitamins B1, B2, E, calcium, magnesium and potassium.
In addition, buckwheat flour is said to have a positive effect on blood sugar levels.
Quick zucchini pizza bites with fresh basil
Vary the filling
You can fill the zucchini pancake if you like. But you don't have to. It tastes wonderful even without spinach filling.
If you're not vegetarian, you can fill the pancake with lettuce, cream cheese and salmon. You've made wraps that are gluten-free and healthy.
Prepare and eat fresh
If you want, you can prepare the pancakes and the filling. And then roll them up when you get to work. Just pop them in the microwave and your quick lunch is ready.
You can also heat up ready-filled zucchini pancakes in the microwave. However, the dish will then be somewhat mushy. But nothing changes in taste :)
Do you know Zoats? Zucchinis taste so delicious for breakfast!
Pancakes with zucchini are low in calories
The zucchinis in the pancakes ensure that we need less eggs and flour. They make the batter juicy and at the same time help save calories.
They make the pancake fluffy and juicy. And provide the characteristic color. If you don't have green ones on hand, you can also make yellow zucchini pancakes. There is no difference in taste.
With both types, however, you should definitely squeeze out a little water. Otherwise you have nothing but slush in the pan :)
Even with the filling, we made sure not to make a calorie bomb out of this delicious recipe.
100 grams of zucchini have only 16 calories, 100 grams of spinach leaves have 19 calories.
One zucchini pancake (without filling) has 120 calories.
Mega delicious: low carb zucchini pancakes with herb dip!
If you want to save extra calories, you can omit the cheese. Tastes just as good but is even better for the slim line.
Granted: There are some calories in the flour. But since we use buckwheat in this zucchini pancake recipe, that's not so bad. Buckwheat keeps you full longer and provides valuable ingredients.
Our conclusion
If you are a big zucchini fan, you should definitely try this recipe. Pancakes with zucchinis are mega juicy, saturate for a long time and can be filled with anything you feel like.
Alternatively, you can use the zucchini pancake recipe as a chowder in the soup. Yummy :)
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