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Zucchini Pancake with Mozzarella

Here’s an idea for a healthy and delicious meal: Zucchini Pancake with Mozzarella! I served this savory pancake with some baby spinach and cherry tomatoes. To add a touch of freshness to this recipe, I also added lemon zest. It’s so good!
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Prep Time 15 mins
Cook Time 10 mins
Course Breakfast, Main course
Cuisine Mediterranean
Servings 2
Calories 385 kcal


For the pancake

  • 1 zucchini 300 g
  • 2 eggs
  • 1/2 ball of mozzarella
  • 4 tablespoons of flour 60 g
  • 1 pinch of cumin
  • 1 pinch coriander powdered
  • 5 stems of parsley
  • Salt & Pepper
  • Olive oil

For decoration

  • 1 lemon organic
  • 1 handful of baby spinach
  • 4 cherry tomatoes


  • Wash the zucchini, remove the ends and cut it into julienne strips. I used my Triangle julienne cutter for this.
  • Salt the zucchini and leave to drain for 10-20 minutes. Then remove the excess water with a strainer or your hands.
  • Then add the eggs, flour, cumin, coriander and parsley. Mix everything well.
  • Heat some olive oil in a pan and pour in the pancake batter. Cook for 4-5 minutes over medium heat. Then turn the pancake over with a plate. Add the mozzarella on top and cook for 4-5 minutes.
  • Place the pancake on a plate. Grate the lemon zest and serve with baby spinach and cherry tomatoes.
  • Add salt and pepper. I recommend adding a few drops of lemon and a drizzle of olive oil to the pancake before serving.



Calories: 385kcalCarbohydrates: 35gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 208mgSodium: 444mgPotassium: 641mgFiber: 4gSugar: 6gVitamin A: 2645IUVitamin C: 62mgCalcium: 367mgIron: 4mg
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