Zucchini Pancakes

5 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 187 kcal


Zucchini pancakes:

  • Salt
  • 100 g Chickpeas canned
  • 200 g Zucchini
  • 2 piece Eggs (L)
  • 50 ml Milk
  • 2 tbsp Olive oil
  • 50 g Whole wheat flour
  • Freshly grated nutmeg
  • Telly cherry pepper
  • 1 pinch Seasoned salt

Cordon Bleu:

  • 4 piece Butterfly steaks
  • 4 Discs Bacon
  • 4 Discs Slices of cheese
  • 4 Discs Sweet paprika powder
  • 4 Discs Seasoned salt
  • 4 Discs Garlic pepper
  • Telly cherry pepper
  • 3 tbsp Spelt flour
  • Oil


Zucchini pancakes: Preheat the oven to 80 degrees

  • Wash the zucchini and grate finely. Salt the zucchini, park in a colander and allow to drain. Separate the eggs and beat the egg whites with a little salt until stiff. Sieve and rinse the chickpeas and mix well with the egg yolk, milk, flour, seasoned salt, pepper, olive oil and zucchini, then fold in the egg whites!
  • Heat neutral oil in a coated pan and bake 6-10 pancakes out of the batter and keep warm in the oven!

Cordon Bleus:

  • Steak the butterfly steak (but you don't have to), then wrap the cheese in the ham (then it doesn't run out so quickly when frying) and place on one side of the steaks, close and fix each with 2 toothpicks. Season with paprika, seasoned salt and pepper! Then flour in spelled flour! Fry in hot oil for about 2 minutes on each side! Let it steep in the oven for 10 minutes!
  • Then distribute the pancakes with the cordon bleu on plates and serve! The pancakes are of course also tasty without meat! 🙂


Serving: 100gCalories: 187kcalCarbohydrates: 19.7gProtein: 3.5gFat: 10.5g
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Written by John Myers

Professional Chef with 25 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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