in Recipes

Zucchini pancakes

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 6 eggs
  • 150 ml vegetable stock
  • Milk
  • 100 g cheese, grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the zucchini and sauté in a pan with the broth until soft. Let cool slightly. Whisk the eggs with the milk, season lightly with salt and pepper. Add the zucchini and mix well. Pour the egg-zucchini mixture into a springform pan lined with baking paper (make sure the pan is airtight—otherwise, use a quiche dish) and bake in a preheated oven at 180°C for 10-12 minutes, until the egg begins to set slightly. Sprinkle with cheese and bake for a further 20-25 minutes, until the cheese is lightly browned. Delicious hot or cold. Ideal for brunch or as a barbecue side dish, or with a mixed salad for a quick lunch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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