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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Tips for making this Zucchini Pancake with Mozzarella
This recipe for Zucchini Pancake with Mozzarella is relatively simple. However, I prefer to give you some tips to make sure you get it right the first time.
- Cut the zucchini into julienne strips: It is necessary to cut the zucchini relatively thinly so that the pancake will hold together well. The julienne cut, i.e. in very fine sticks, is the most suitable. For this, I used my Triangle julienne cutter but you can also use a vegetable grater. Link to the Triangle julienne cutter.
- Remove as much water as possible from the zucchini: Once the zucchini is julienned, it is very important to drain it. To do this, lightly salt the zucchini julienne and leave to infuse for 10-20 minutes. Wring out the zucchini to remove as much water as possible.
- How do I flip the pancake over? This is the only slightly technical part of this recipe. To flip the pancake, first make sure the pancake does not stick to the pan by loosening it with a spatula. Place a large plate on top of the pancake and flip the pan over. Then slide the pancake into the pan to cook the other side.
More pancake recipes!
Recipe for Zucchini Pancake with Mozzarella
For about 2 servings, you need the following ingredients.
Ingredients
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
Find the recipe on video!
Preparation
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.
Pictures
Find the steps of the recipe in pictures!
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Zucchini Pancake with Mozzarella
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Ingredients
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
Instructions
- 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.
