Zucchini pancakes with cheese recipe. Zucchini pancakes with cheese and garlic - step-by-step recipe

Zucchini, a tasty and healthy vegetable that is used in the diet, can be prepared in a variety of ways. They are fried, stewed, baked and added to many dishes. And zucchini pancakes are satisfying and nutritious.

Zucchini pancakes can be prepared with various additives, but in the classic version they are made from the following ingredients:

• 300 g zucchini;
• 2 eggs;
• 200 ml milk;
• 150-180 g flour;
• a pinch of salt;
• seasonings to taste;
• vegetable oil.

Preparation procedure:

1. Wash the vegetables, remove the peel, remove the seeds and grate the pulp on a fine grater.
2. Break chicken eggs, salt, spices into the mixture and mix thoroughly.
3. Add flour in small portions, gradually diluting the dough with milk. It is important that the mass does not contain lumps.
4. Heat the pan well, grease with vegetable oil, distribute the dough evenly over the surface, and fry the pancakes on both sides.

Attention! The zucchini pancake batter will seem thick at first, but do not thin it. Soon the grated vegetables will begin to release juice, and the mass will acquire the desired consistency.

Zucchini pancakes with kefir and sour cream

You can make zucchini pancakes not only with milk, but also use a mixture of kefir and sour cream as a base for the dough.

For cooking you will need:

• 3-4 medium sized zucchini;
• 2 eggs;
• 100 g sour cream;
• 150 ml kefir;
• 200 g flour;
• salt and seasonings;
• vegetable fat.

Operating procedure:

1. Wash the vegetables, remove the stalks, peels and seeds, and grate.
2. Add eggs and half of the sour cream to the zucchini shavings, salt, sprinkle with seasonings and stir.
3. Pour flour into the mixture, add the remaining sour cream and stir until the lumps disappear, and then dilute the mixture with kefir.
4. Place the mixture in a heated frying pan, distribute evenly and fry on both sides until cooked.

Serve the dish hot or cooled, pouring plenty of sour cream on it.

Thin zucchini pancakes with milk and herbs

Zucchini pancakes will turn out thin and tender if you grind the pulp in a blender. For this dish, you can use not only fresh, but also slightly sour milk, and greens will help highlight the taste.

• 300 g zucchini;
• 2 eggs;
• 220 ml fresh or sour milk;
• 270-300 g flour;
• sprigs of any greenery;
• salt and seasonings;
• vegetable fat.

Operating procedure:

1. Wash and peel the zucchini, remove the seeds, cut the pulp into small pieces.
2. Place the vegetables in a blender, beat in the eggs and puree the mixture.
3. Add flour, milk, salt, spices, herbs and turn on the device again.
4. When the mass becomes homogeneous, add a little vegetable oil. This is necessary so that the pancakes can be removed better. Then, using a ladle, pour a portion of the dough onto a hot frying pan and fry on both sides.

Advice. In order not to waste time removing seeds from zucchini, it is better to take young fruits, in which they are very small.

Lenten zucchini pancakes without eggs

Lenten pancakes without eggs are no less tasty and filling compared to dishes prepared according to traditional recipes.

• 3 medium zucchini;
• several potatoes;
• 250 g flour;
• 50 ml soy sauce;
• spices;
• vegetable fat.

Preparation procedure:

1. Peel the zucchini and potatoes and chop them on a medium-sized grater.
2. Add flour, spices to the mixture, pour in soy sauce and stir thoroughly. There is no need to salt the dough.
3. Distribute the mixture over a hot frying pan and fry until done.

To prevent the dish from seeming too bland, you can add crushed garlic to the composition.

Zucchini pancakes with cheese and garlic

When preparing zucchini pancakes, housewives often have to deal with the fact that they tear when they are turned over. This can be avoided by adding grated cheese to the base; under the influence of high temperatures it will begin to melt and help the thin dough keep its shape.

To prepare this dish you need:

• 3-4 zucchini;
• 2 eggs;
• a few tablespoons of sour cream;
• 100 g flour;
• 250 g thick cheese;
• several garlic cloves;
• any greens;
• salt and seasonings.

Operating procedure:

1. Peel the zucchini, grate, beat in the eggs, add salt and seasonings, mix thoroughly.
2. Prepare cheese shavings, chop the herbs, crush the garlic in a press and add to the dough.
3. Add flour little by little to the base, stirring constantly.
4. Fry the pancakes in a hot frying pan greased with oil.

You can make this dish in another way: prepare regular dough, fry the pancakes, and then sprinkle them with a mixture of cheese, herbs and garlic.

Pancakes with zucchini, apples and carrots

Pancakes turn out tasty and tender if you add apples and carrots to the zucchini.

During the cooking process you will need:

• 2-3 zucchini;
• one large carrot;
• 2 sour apples;
• 3 eggs;
• 50-70 g sour cream;
• 10 g sugar;
• salt and seasonings;
• 120-150 g flour;
• 3-4 g and baking soda;
• 5-7 ml table vinegar;
• cooking fat.

Operating procedure:

1. Peel zucchini, carrots and apples, wash and grate on a medium grater.
2. Beat in the eggs, add sour cream, salt and spices, add sugar and add soda slaked with vinegar.
3. Mix the dough thoroughly, adding flour little by little, and then fry the pancakes in a hot frying pan.

The dish will become more satisfying if you add chicken or beef liver, ground in a meat grinder, to the dough.

Pancakes with zucchini and potatoes without flour

Zucchini pancakes can be made without flour.

To do this you will need the following components:

• 3-4 zucchini;
• several potatoes;
• 2 eggs;
• salt and spices;
• fat for frying.

Preparation procedure:

1. Grind the vegetables and let them stand for a quarter of an hour so that they release their juice.
2. Add eggs, salt and spices and mix thoroughly.
3. Heat a frying pan, grease it with grease and spread the dough over the surface. It is better to do this with a wooden spatula.

Pancakes fried on both sides are sprinkled with green onions or dill and served with sour cream.

Sweet zucchini pancakes

Zucchini pancakes can be made sweet and served as a dessert.

To do this you will need the following products:

• several zucchini;
• 200 ml milk;
• 2 eggs;
• 180-200 g flour;
• sugar to taste;
• soda;
• vegetable fat.

Operating procedure:

1. Peel the zucchini, grate or grind in a blender, and then mix with eggs, sugar and soda.
2. Pour flour into the base in small portions and stir until the lumps disappear, gradually adding milk.
3. Fry the portions in hot fat on both sides.

You can add apples, pumpkin pulp or carrots to sweet zucchini pancakes.

Zucchini pancake cake: 3 simple recipes

To surprise your family and guests, you should make a cake from zucchini pancakes. This can be done using simple and affordable ingredients and without spending a lot of time.

Zucchini cake with sour cream and herbs

This is the simplest version of the dish, which even an inexperienced housewife can handle.

The following ingredients will be required:

• zucchini pancakes;
• fat sour cream;
• any greens;
• salt.

Operating procedure:

1. Wash the greens, dry and chop finely.
2. Mix the slices with sour cream and salt until smooth. If desired, you can add black pepper, paprika or curry.
3. Brush each pancake with the mixture and place them on top of each other.

Fans of spicy and spicy dishes can add chopped garlic or hot seasoning to the filling.

Zucchini cake with chicken and mushrooms

This dish takes a little longer to prepare, but the results are worth it.

During the work you will need:

• zucchini pancakes;
• chicken fillet;
• fresh mushrooms of any kind;
• onion;
• greenery;
• seasonings and salt.

Preparation procedure:

1. Grind the chicken fillet in a meat grinder and place in a frying pan, sprinkle with salt and seasonings.
2. Peel the mushrooms and onions, chop and fry with the meat until cooked.
3. Apply the filling to the pancakes and sprinkle the top of the cake with herbs.

You can prepare this dish using pork, beef or liver as a filler.

Sweet zucchini cake with curd filling

This dessert is sure to please adults and children.

To prepare the dish you will need:

• sweet zucchini pancakes;
• cottage cheese;
• raisins, dried apricots or prunes;
• sugar to taste;
• a few spoons of sour cream.

Operating procedure:

1. Mash the cottage cheese with a fork or grind it through a meat grinder.
2. Add sour cream, sugar and selected dried fruits to the filling, mix thoroughly.
3. Spread each pancake with curd filling and place the cakes on top of each other.

For such a cake, as an addition to cottage cheese, it is permissible to use not only dried fruits, but also banana puree, fresh berries, citrus fruits, jam or jam.

Pancake lovers will definitely enjoy a very summery and tasty dish - zucchini pancakes with cheese and garlic. The pancakes turn out very thin, tender, with a bright zucchini taste.

small

Milk 200 Milliliters

Flour 3-4 tbsp. spoons

Salt 1 teaspoon

Hard cheese 70 grams

Eggs 3 pieces

Garlic 1 clove

Vegetable oil 2 tbsp. spoons

Prepare all the necessary ingredients. Choose young zucchini, small in size and with green skin. The pulp and skin of these zucchini are the most tender. If your zucchini is older, with white skin, then it is better to cut it off.

Cut the zucchini into arbitrary pieces and grind in a blender or pass through a meat grinder.

Mix chopped zucchini with finely grated hard cheese.

Add salt, eggs, chopped garlic (it’s best to put it through a press) and mix well.

Now add flour (3 tablespoons is enough at first) and mix well. This is a guarantee that there will be no lumps in the finished pancake batter. Add a few tablespoons of vegetable oil so that the pancakes do not stick to the pan when frying. And only lastly, pour in the milk and stir with a spoon or whisk. Do not pour in all the milk at once, check the consistency. If necessary, add a little more milk or flour. The consistency of the dough should be the same as for regular pancakes.

Heat a frying pan with a drop of vegetable oil. Pour about 100 ml of dough into the pan (the amount depends on the size of the pan), spread the dough over the entire surface of the pan and bake for a few minutes on each side.

Golden-colored zucchini pancakes with a subtle cheese aroma are appetizing and at the same time healthy in any version.

When preparing pancakes as a snack option, instead of milk and water, you can use whey, pre-strained spicy cucumber brine. The juice of fresh zucchini will complement them perfectly.

The main condition for baking successful pancakes is the uniformity of the juicy vegetable mass: zucchini should ideally acquire the consistency of puree. Small cheese shavings melt quickly in a frying pan, providing strength and plasticity to baked goods filled with vegetables.

Ingredients

• zucchini 1 pc. (300-350 g)
• hard cheese 80 g
• chicken eggs 2 pcs.
• sugar 1 tsp.
• salt 1-1.5 tsp.
• milk 1 glass
• water 1 glass
• wheat flour 1 cup (250-280 g)
• vegetable oil 3 tbsp. l. + for frying

Preparation

1. If you are using large zucchini, first remove the peel and scrape out the seeds. Rinse the vegetables well and chop on a coarse grater. Place in a deep bowl for kneading pancake dough. Beat in the eggs.

2. Take a blender and grind the zucchini and eggs to a puree consistency.

3. Add salt and sugar, pour oil. Stir until evenly distributed. Zucchini pancakes with cheese can be made in a salty version, as in this recipe, and in a sweet version. If you want sweet pancakes, reduce the amount of salt and increase the amount of sugar.

4. Pour in milk and water. Stir.

5. Sift the flour through a fine sieve and add in small portions to the remaining ingredients. Mix immediately with a whisk to avoid lumps. Add flour until the dough has a consistency similar to liquid store-bought sour cream. If you dip a spoon, a thin layer of dough should remain on its surface.

6. Grind the cheese on a medium grater. Add it to the dough and mix.

Zucchini lovers will love these light pancakes. The recipe contains hard cheese, which gives the pancakes an even more delicate and rich taste. Prepare and enjoy!

Here is a simple recipe for making zucchini pancakes with cheese. First prepare the dough using: grated hard cheese, zucchini, flour, eggs, parsley and spices. Then fry the pancake in oil on both sides. Serve hot, although they are delicious when cooled! Have a nice day!

Number of servings: 15-20

A simple recipe for homemade zucchini pancakes with cheese step by step with photos. Easy to prepare at home in 45 minutes. Contains only 225 kilocalories. Author's recipe for home cooking.

• Preparation time: 8 minutes
• Cooking time: 45 min
• Calorie Amount: 225 kilocalories
• Number of servings: 9 servings
• Occasion: For breakfast

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Baking, Pancakes

Ingredients for six servings

• Zucchini - 1 piece (large)
• Eggs - 2 pieces
• Salt - 1 teaspoon
• Hard cheese - 100 grams
• Flour - 100 grams
• Vegetable oil - To taste
• Fresh dill - 2 tbsp. spoons
• Spices - To taste

Step-by-step preparation

1. Wash the zucchini and remove the peel and seeds. Grate on a coarse grater.
2. Add grated cheese to the zucchini.
3. Add flour and beat in eggs. Add chopped fresh dill, salt and pepper. Mix the dough thoroughly.
4. Pour oil into the frying pan and heat it up a little. Scoop the dough with a tablespoon and place it in a frying pan, fry on each side for 4-5 minutes. Fire is medium.
5. You can fry under the lid, then the pancakes will turn out more ruddy and tightened.
6. Bon appetit!

How to cook zucchini pancakes recipe with garlic - a complete description of the preparation so that the dish turns out very tasty and original.

I suggest you prepare delicious zucchini pancakes using kefir. Of course, most often this is a seasonal dish, but out of season you can safely use frozen zucchini. The recipe for zucchini pancakes is simple and not much different from preparing regular pancakes.

Zucchini pancakes, of course, will essentially resemble pancakes more, since they are small in size and fluffier in shape than pancakes. However, this will not affect the taste in any way.

How to make zucchini pancakes (recipe with photos step by step using kefir)

Ingredients

• young zucchini - 2 pcs.;
• chicken egg - 1 pc.;
• wheat flour (I use whole grain) - 1 cup (cut);
• kefir 1% - 1 glass;
• salt - to taste;
• Italian herbs (optional) - to taste;
• Refined sunflower oil - for frying.

Cooking time: 30-40 minutes.

Yield: about 20 pieces.

So, wash the zucchini well and grate it on a fine grater into a large bowl.

Beat the egg with salt using a blender or whisk.

Add kefir to the beaten egg and mix everything well.

Pour flour into the same container and beat the dough with a blender until smooth.

Pour the dough into a bowl with grated zucchini, add spices (Italian herbs). Italian herbs go very well with zucchini to taste, but if you want, you can omit them.

Mix everything with a spoon until smooth. Grease a non-stick frying pan with vegetable oil. In principle, you can use any frying pan you have, but on this one the zucchini pancakes will not burn, and it will be easier to turn them over.

Spoon the zucchini dough onto the frying pan with a tablespoon: 2 tablespoons for 1 pancake. When browned on one side, turn over.

Our zucchini pancakes are ready! If you would like to make zucchini pancakes with filling for a complete set, then you need to put 1 pancake on the frying pan (3-4 tablespoons of dough per pancake) and roll the dough out onto the pan as much as possible. This way you will have more flexible pancakes and will be able to stuff them.

The best filling for zucchini pancakes is, perhaps, any hard cheese, preferably salty, or the unpretentious “Mozzarella”. You can also fill such pancakes with a mixture of boiled shredded chicken with herbs and sour cream, or natural yogurt/low-fat and non-acidic kefir. You can come up with any filling to your taste. And using this recipe for zucchini pancakes as a base, you can fill the dough with various seasonings to suit your taste.

Original, unfilled zucchini pancakes can be served with sour cream or natural yogurt. You can even imagine them in a sweet version: just dip this pancake in sour cream and sugar... This is a quite filling and healthy snack. And if you use whole grain flour, then it is also a less calorie, figure-friendly product. Bon appetit!

Zucchini pancakes with garlic

You can also make a simple but spicy version. Having prepared zucchini pancakes according to the basic recipe, spread each one with mayonnaise and garlic on top. We get a hot and spicy version.

Zucchini pancakes without flour

Ingredients (for 15 pieces):

• young zucchini - 2 pcs.;
• chicken egg - 2 pcs.;
• onion - 1 small head;
• salt - to taste;
• spices - to taste;
• vegetable oil for frying.

Quite a dietary option without any special problems. Grate the zucchini, chop the onion either with a chopper or finely chop it with a knife. Squeeze the liquid out of the zucchini. Mix chopped vegetables with eggs, salt and spices. Bake in a frying pan greased with vegetable oil until browned on both sides, pat dry with paper towels. Serve with sour cream and chopped herbs sauce.

If you want to make healthy zucchini pancakes without flour, you should bake them without using oil in a non-stick frying pan, or bake them on parchment paper in the oven at 220 degrees, also without using vegetable oil, for 30-40 minutes.

Lenten zucchini pancakes without eggs

Ingredients (for 4 servings):

• zucchini - 2 pcs. small;
• wheat flour - 100-120 g;
• salt - a pinch;
• sugar - 1 tbsp;
• vegetable oil for frying.

A great, unusual version of sweet zucchini pancakes! Especially good in fasting. All you need to do is grate the zucchini on a fine grater, add flour, salt, sugar and mix everything thoroughly. Fry these pancakes in a frying pan with vegetable oil until golden brown. You can serve with honey, jam or syrup.

The same recipe will be useful to you if you want to make vegetarian zucchini pancakes, because the difference between vegetarian zucchini pancakes lies precisely in the absence of both dairy products and eggs in the dough. For a twist, you can add any seasoning of your choice to the dough itself, as well as chopped herbs for a savory option.

Zucchini pancakes for diabetics

Ingredients (for 4 servings):

• young zucchini - 2 pcs.;
• wholemeal or rye flour - ½ cup;
• chicken egg - 2 pcs.;
• salt, ground black pepper - to taste.

The secret to making such pancakes, which will be useful for every diabetic, is quite simple and consists in using mainly coarse flour, for example, rye. Just a low-calorie one will also do. To prepare, you need to mix all the ingredients except the zucchini. Add coarsely grated zucchini to this mixture and mix everything well. Fry zucchini pancakes in a non-stick frying pan without using oil, or with a minimal amount of it, without frying the pancakes until golden brown.

Zucchini pancakes for nursing

When breastfeeding, products that have a significant amount of vitamins and microelements in their composition are very important for the mother, which are so necessary for both the mother herself and the baby’s body for normal development. One of these products is zucchini. At the same time, it is safe for the baby, which also adds advantages in favor of this product. That is why such pancakes are very good for nursing mothers. Zucchini pancakes for nursing can be prepared according to the same recipe as lean zucchini pancakes.

Zucchini pancakes for children

Children love different pancakes and pancakes! For baby zucchini pancakes, you need to mix the pureed and well-squeezed pulp of 2 zucchini, 1 chopped onion, 1 egg, 2 tbsp. milk, 3 tbsp. oat flour, ½ tsp. baking powder and a pinch of salt and sugar. Mix everything thoroughly. The dough should have the consistency of sour cream. Bake pancakes in a non-stick frying pan without oil, or with a minimum amount of it, over low heat. These pancakes turn out tender and delicious.

Crispy zucchini pancakes

To make regular zucchini pancakes crispy, you can do it in two ways. The first is to fry the dough prepared according to the classic recipe (zucchini + egg + flour + salt) in a frying pan using refined vegetable oil until golden brown, spreading the dough in a thin layer. These pancakes should then be placed on a paper towel to remove excess oil. But you can do it differently. So, crispy zucchini pancakes.

Ingredients (for 2 servings):

• zucchini - 1 pc.;
• chicken egg - 1 pc.;
• wheat flour - 1 cup (faceted);
• ready-made wheat or oat bran for breading;
• vegetable oil for frying.

Grate the zucchini on a fine grater and squeeze out the juice. Add the egg, flour, salt and pepper to the zucchini, mix everything well. The dough should be thick enough to form with your hands. With wet hands, take a little dough, dip it in bran on both sides and fry in a frying pan on both sides until golden brown. Bran is very beneficial for digestion, it is a good source of dietary fiber, healthy carbohydrates, and in this recipe they will provide that necessary pleasant crunch. Bon appetit!

Pancakes with zucchini with milk

Ingredients (for 6 servings):

• zucchini - 500 g;
• seasoning for vegetable dishes (you can use “Italian herbs”) - 1 tbsp;
• chicken egg - 2 pcs.;
• wheat flour - 50 g;
• sugar - 1 tsp;
• baking powder for dough - 0.5 tsp;
• milk - 75 ml;
• vegetable oil for frying.

Grate the zucchini on a coarse grater, squeeze to remove the juice. Then add seasoning, egg and other ingredients, mix everything thoroughly. Bake pancakes in a frying pan greased with vegetable oil, spooning out the vegetable mixture with a tablespoon. These pancakes turn out very tender and flavorful.

To make sweet zucchini pancakes, you should increase the amount of sugar in the recipe to 2-3 tbsp. Serve with jam, honey or syrup of your choice.

Zucchini pancakes with cottage cheese

Ingredients (for 6-8 servings):

• low-fat cottage cheese - 150 g;
• chicken eggs - 2 pcs.;
• zucchini - 500 g;
• wheat flour - 100 g;
• green onions - 3-4 feathers;
• dill greens - a small bunch;
• salt - to taste;
• vegetable oil for frying.

Grate the zucchini on a coarse grater. Chop green onions and dill. Mix cottage cheese, eggs, salt in a bowl. Add zucchini and herbs to the curd mixture. Gradually adding flour, mix the dough. It should have the consistency of thick sour cream. Grease the frying pan with vegetable oil. Place the dough at the rate of one tablespoon per pancake. Fry pancakes until golden brown on both sides.

Zucchini pancakes with cheese

For 15 pieces of such pancakes we will need:

• zucchini - 2-3 pcs.;
• onion - 1 large piece;
• chicken egg - 3 pcs.;
• wheat flour - half a glass;
• garlic - 3 cloves;
• hard cheese (Parmesan is best) - 100 g;
• salt, black pepper - to taste;
• vegetable oil for frying.

Chop the onion and garlic and sauté together in vegetable oil. Add the grated zucchini and simmer everything together for a little (about 5 minutes) so that the zucchini softens and the excess juice evaporates. Add salt, remove pepper from heat and transfer to a bowl.

Add eggs, flour and grated cheese to the mixture, mix everything well and form round cakes. Fry over medium heat in vegetable oil until golden brown. Pat the pancakes with a paper towel to remove excess oil. Serve the finished pancakes with natural yogurt sauce, sprinkling the dish on top with a small amount of grated cheese.

Zucchini and potato pancakes

Ingredients (for 4 servings):

• young zucchini - 2 pcs.;
• potatoes - 2 pcs. (small);
• wheat flour - 100 g;
• chicken egg - 2 pcs.;
• salt, ground black pepper - to taste;
• vegetable oil for frying;
• sour cream for serving.

Quite a filling version of zucchini pancakes. This can be served as a complete and independent dish, as well as a side dish for meat.

Grate the zucchini and potatoes on a fine grater, squeeze out the juice. Mix both vegetables, add the remaining ingredients and mix again. Grease a frying pan with sunflower oil and bake pancakes until golden brown on both sides. Serve with sour cream and, if desired, fresh chopped herbs.

Pumpkin and zucchini pancakes

To prepare such pancakes, you need to take the recipe for pancakes with zucchini with milk as a basis. replacing half of the zucchini in the composition with pumpkin, i.e. take 250 g of pumpkin and the same amount of zucchini. And add a pinch of nutmeg to the dough.

The only difference in preparing vegetables is that it is advisable to puree them with a blender rather than grate them. But if you don’t have a blender, then you need to grate the zucchini on a grater to make a puree. Everything else remains unchanged. Bake these pancakes over low heat in a lightly greased frying pan on each side until browned. These pancakes turn out fluffy, tender and have an appetizing red color. Serve pumpkin and zucchini pancakes with ricotta, sour cream or natural yogurt.

Zucchini and carrot pancakes

Grate 2 young zucchini and 1 large carrot on a fine grater and mix. Add 1 egg, 6-7 tbsp. wheat flour, a couple of tbsp. finely chopped dill, salt and ground black pepper. Fry in a frying pan until golden brown.

If desired, to make such pancakes softer, you can first boil the carrots in boiling water for 5 minutes and then also grate them.

Pancakes made from zucchini and minced meat

Ingredients

• zucchini - 400 g;
• minced meat (any, to your taste) - 200 g;
• garlic - a couple of cloves;
• chicken egg - 2 pcs.;
• wheat flour - 2 tbsp;
• chopped herbs, salt, ground black pepper - to taste;
• seasoning “khmeli-suneli”, ground coriander (optional) – a pinch;
• vegetable oil for frying.

These zucchini pancakes turn out juicy, tender and soft and are quite worthy of the status of cutlets that can be served with any side dish.

Grate the zucchini and drain off excess liquid. Pass the garlic through a press, finely chop the greens. Add to the zucchini along with the remaining ingredients and stir well. Fry in a frying pan in vegetable oil until golden brown on both sides.

Zucchini and apple pancakes

A sweet version of pancakes that is perfect for breakfast! So, for 4 servings we need:

• zucchini (preferably young) - 500 g;
• apple - 200 g;
• sugar - ½ cup;
• chicken egg - 2 pcs.;
• wheat flour - 250 g;
• salt - a pinch;
• soda - on the tip of a knife;
• vegetable oil for frying.

Peel apples, remove cores and seeds. Grate both apples and zucchini on a fine grater. Mix with remaining ingredients. Fry pancakes in a frying pan greased with vegetable oil until golden brown. You can then dip the pancakes with a paper towel to remove excess oil. You can serve with sweet yoghurt or sour cream.

Yeast zucchini pancakes

Ingredients

• zucchini - 1 pc.;
• wheat flour - 400 g;
• yeast (fresh) - 15 g;
• milk - 2 glasses;
• chicken egg - 2 pcs.;
• salt, spices, herbs - to taste;
• vegetable oil for frying.

Dissolve yeast in warmed milk. Add flour to them, mix thoroughly and leave to “rise” for half an hour.

Peel the zucchini (if already ripe) and grate it on a coarse grater.

When the dough begins to rise, add eggs, salt and chopped zucchini to it and mix thoroughly.

Fry in a frying pan like regular zucchini pancakes until golden brown. Serve with sour cream or natural yogurt.

See other step-by-step recipes with photos

Curd cupcake – recipe with photos step by step

Prague cake – recipe with photos step by step at home (+3 recipes)

Salad with pineapple and chicken breast in layers (recipe with photo)

Pancakes with liver - recipe with photos step by step

Semolina pancakes without flour on kefir

Kefir cupcake with apples in a slow cooker

How to make zucchini pancakes: 5 recipes for every taste

Zucchini pancakes are the most popular dish in the summer. The abundance of healthy and dietary vegetables allows housewives to experiment in every possible way in preparing this dish, supplementing it with different components. Zucchini pancakes recipes with photos below are a real treat for family and friends.

Recipe 1. Zucchini pancakes with garlic and cheese

You can whip up this savory and flavorful appetizer. This inexpensive and at the same time very tasty dish will surely appeal to many.

• Zucchini – 300 g.
• Chicken eggs – 1 pc.
• Garlic – 2 cloves.
• Dutch cheese – 70 g.
• Wheat flour - 1/3 cup.
• Spices and salt.

Wash the vegetable, peel it, grate it on a coarse grater. Set aside for 15 minutes. During this time, the grated mass will release juice, which must be squeezed out.

Beat an egg into a bowl with vegetables, add finely grated cheese, minced garlic, salt and pepper and mix well.

Add a couple of drops of oil to a hot frying pan, spoon out the zucchini dough cakes and fry them on both sides until golden brown.

You can serve zucchini-cheese pancakes with garlic with sour cream or mayonnaise. These pancakes can be an excellent side dish for meat, fish or poultry.

Recipe 2. Sweet zucchini pancakes

How to make sweet pancakes from zucchini? This appetizer is quick and easy to prepare. To do this you will need:

• Young fruits – 0.5 kg.
• Sugar – 100 g.
• Eggs – 1 pc.
• Salt – a pinch.
• Wheat flour – 100 g.

Wash the fruits, peel them, grate them on a fine grater and after a while squeeze out the resulting juice.

Add the remaining ingredients to the vegetable mixture – egg, sugar and salt. Finally add flour and mix well. Fry the pancakes until golden brown and transfer the finished dish to a paper towel to remove any remaining fat.

You can serve sweet zucchini pancakes with tea. They go well with sour cream.

Recipe 3. Zucchini pancakes with kefir

This aromatic and fluffy product goes well with any sauce and can be a wonderful snack, for example, on a picnic.

• Young vegetables – 300 g.
• Kefir – 1 glass.
• Flour – 250 g.
• Chicken eggs – 1 pc.
• Salt – 0.5 teaspoon.
• Pepper - to taste.
• Baking soda - on the tip of a knife.

Beat the egg into a deep container, add salt and lightly beat with a whisk. For a piquant taste, you can add 0.5 teaspoon of sugar.

Pour soda into a glass with kefir and set aside for a couple of minutes. Then pour kefir into the egg mixture and mix well.

Now you can cook the vegetables. Rinse, peel and remove unnecessary elements from the zucchini, grate on a medium grater and lightly squeeze out the pulp.

Combine the vegetable mass with kefir-egg mixture. To make the dish aromatic, you can add a little dill and parsley, as well as pepper.

When finished, add flour in several additions, constantly stirring the dough. It is very important that it does not turn out too thick.

Form into flat cakes and fry on both sides until golden brown. Ready-made zucchini pancakes with kefir can be served either hot or cold with sauce.

Such pancakes can be made not only in a frying pan, but also in the oven or slow cooker.

Place the dough cakes on a baking sheet with parchment paper and bake in the oven for a quarter of an hour at 180 degrees.

To cook in a multicooker, you must select the “Baking” option for half an hour.

Recipe 4. Zucchini pancakes without eggs

This healthy delicacy will appeal to many. Moreover, its preparation does not require many products:

• A young fruit of medium size (300 g).
• Refined sunflower oil – 30 g.
• Greens, salt and pepper - to taste.

Grate the prepared vegetables, squeeze out the juice and add finely chopped greens to them.

Add 50 g of flour to this mixture in several batches until the dough has the consistency of thick sour cream.

Grease a frying pan with vegetable oil using a silicone brush, heat it over a fire and fry the dough on both sides until they are browned.

Recipe 5. Zucchini pancakes without flour

Many housewives love to prepare this dietary, amazing and delicate-tasting snack, especially in the summer - a period of abundance of green vegetables.

• Medium sized zucchini.
• One carrot.
• Chicken egg.
• Half an onion.
• Garlic – 1 clove.
• Ground black pepper, salt and herbs - to taste.

You can prepare these pancakes step by step as follows. First you need to prepare the vegetables - rinse, peel and grate on a medium grater - zucchini and carrots. Finely chop the onion. Combine all ingredients. Squeeze out the resulting juice. Add chopped garlic through a garlic press to the vegetable mass, then beat in the egg and mix all the products thoroughly.

Form into flat cakes and place them on a hot frying pan. Fry pancakes on both sides over medium heat until golden brown. Cool and serve with sour cream or mayonnaise.

Zucchini pancakes - quick and tasty. Zucchini pancake recipes

A staple in the early summer harvest basket, this vegetable is prized for its delicate flavor and ability to be used in a variety of recipes. Think you've tried all the easy vegetarian and healthy zucchini dishes? If pancakes based on this vegetable have not appeared on your table, you should make them as soon as possible.

How to make zucchini pancakes

In appearance, this dish can be similar either to American pancakes, related to Russian pancakes, or to traditional thin pancakes. The latter are not much different from the classic ones, even in the photo: you can also wrap the filling in them and deform them as you like. Thick pancakes are a good dietary dish, suitable for a hearty but light dinner, since they are not at all sweet. Which recipe should you choose? Depends on the desired taste of pancakes. You need to remember that:

• Zucchini is a very watery product. After grinding, they need to be kept under pressure, and after a few hours, squeezed out. It is better to do this several times, otherwise the dough will turn out to be liquid, it will spread, and the pancakes will tear.
• If you intend to fry the dietary version without oil, you should not add sugar: then the pancakes will not burn.
• It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see how it turns out. If necessary, change the consistency of the working mixture with flour or kefir/milk/water.

How to make zucchini pancakes with kefir

This dish is for connoisseurs of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to make pumpkin pancakes - it will turn out just as good. If you stack them on top of each other, coated with sour cream or mayonnaise, you will get a savory cake. The recipe is worth not only careful study, but also saving in a cookbook - even children will appreciate the dish.

• small zucchini;
• chicken liver – 110 g;
• yogurt or kefir – 360 ml;
• eggs – 2 pcs.;
• flour – 4 heaped spoons;
• soda, salt - 1/2 tsp each;
• oil for frying.

1. Beat eggs, pour in kefir, carefully add soda and flour.
2. Combine chopped and squeezed zucchini with chopped liver and add salt. Blend in blender on the fastest setting.
3. Combine both masses. The dough will have medium thickness and spread well over the surface.
4. Fry in a small amount of oil, making dense pancakes.

How to cook thin pancakes with zucchini in milk

An ideal replacement for the classic version for Maslenitsa or simply if you want to eat a low-fat and satisfying pancake during a diet. The dish is not at all sweet, perfect for later preparing strudel with meat or vegetable filling. The product will not tear during the process of twisting the filler. The amount of zucchini in the recipe is indicated approximately, since it depends on its weight.

The list of ingredients for pancakes is as follows:

• flour – 240 g;
• medium-sized zucchini - 3 pcs.;
• eggs – 3 pcs.;
• fresh milk – 290 ml;
• sunflower oil – 4 tablespoons;
• seasonings

These simple thin zucchini pancakes are prepared as follows:

1. Grind the egg yolks with seasonings, beat the whites separately with salt.
2. Make shavings from peeled and “gutted” zucchini using a grater, scoop 1.5 cups of it.
3. Combine warmed milk, yolks, and squash pulp. Mix. Carefully add the whites with a spoon so as not to lose their fluffiness.
4. Pour in the oil, add flour in portions (the entire volume minus 3 spoons).
5. The dough should be liquid, like for classic pancakes. Scoop with a ladle and pour into a hot frying pan from the edge. Fry until browned on both sides.

Recipe for zucchini pancakes with potatoes without flour

It would be more correct to call this dish potato pancakes - the cooking technology is identical, and the set of ingredients is identical, with rare exceptions. These zucchini pancakes are suitable for girls on a diet and all adherents of a healthy diet. If desired, you can not fry them, but bake them in the oven, thereby avoiding the use of oil. The recipe is very simple, you will need to take:

• potatoes and zucchini - 400 g each;
• egg category 1;
• onion;
• potato starch - 3 heaped spoons;
• any spices;
• oil (if pancakes are fried).

The working technology is as follows:

1. Pass the potatoes and zucchini through a grater (small side), squeeze out the shavings and place in a sieve. It takes about half an hour to eliminate any remaining liquid.
2. Chop the onion and add to the potato-zucchini mixture. Season with spices.
3. Add salt to the egg while beating.
4. Carefully combine all ingredients, including starch. Knead with your hands. If the resulting “dough” does not hold its shape well, add a little more starch.
5. Heat the oil in a frying pan to maximum, drop the pancakes formed in your palms one at a time. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
6. Fry, turning over after browning, place in a heap in a deep dish. Serve with sour cream and dill sauce.

Delicious zucchini pancakes stuffed with cottage cheese

An unusual version of the dish that some girls like as a savory breakfast. The protein from the cottage cheese provides the pancakes with satiety, and the zucchini provides a delicate texture. These pancakes can be fried until they are crunchy, or they can be left soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish a layered appearance. The calorie content of a 100 g serving is only 74 kcal, but depends on the fat content of the protein component.

• young zucchini;
• any tender cottage cheese – 150 g;
• egg;
• whole grain flour – 3 tablespoons;
• salt;
• parsley.

Quick pancakes are prepared like this:

1. Grind the zucchini, squeeze, combine with flour.
2. Grind the cottage cheese with the egg, add salt, and add the torn greens.
3. Combine both parts and mix.
4. Fry in a dry frying pan (or lightly oiled).
5. Before serving, you can garnish with sesame seeds or add cherry tomato halves.

How to make sweet zucchini pancakes

The highlight of this interesting recipe is not only the absence of flour. There are no harmful products at all, but the pancakes turn out sweet. You can understand the reason only after studying the ingredients:

• large zucchini;
• red apples – 2 pcs.;
• egg whites – 2 pcs.;
• thin oat flakes – 100 g;
• whole grain flour - a spoon with top;
• baking powder – 5 g;
• honey - for serving;
• olive oil;
• cinnamon.

The principle of making sweet pancakes:

1. Grate the zucchini and apples, squeeze.
2. Add oatmeal, stir, leave to swell.
3. After a quarter of an hour, add a little cinnamon, beaten egg whites, add flour and baking powder.
4. Grease the frying pan with oil or use the oven using a Teflon baking sheet.
5. Form small (up to 16 cm in diameter) thick pancakes, fry or bake until golden brown.
6. Serve with warmed honey.

How to make delicious zucchini pancakes with cheese and garlic

Ideal lunch pancakes for a diet menu, based on turkey breast combined with zucchini. It is better to take soft cheese: for example, salty feta cheese or stringy mozzarella. The latter must be labeled “for pizza”. This is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less easy to grind due to its softness, has a blander taste, and increased milkiness. It is more correct to use it without heat treatment.

The composition of the pancakes is as follows:

• eggs – 2 pcs.;
• turkey breast – 200 g;
• zucchini;
• flour – 3 spoons;
• soft cheese – 130 g;
• olive oil;
• garlic cloves;
• seasonings

1. Slice the breast and put it in a blender. Do the same with the pulp of young zucchini.
2. Beat eggs, add minced meat and squeezed zucchini chips. Add some salt.
3. Grind the cheese on a grater, add 2/3 of the volume into the pancake dough.
4. Add crushed garlic (the number of cloves is determined individually) and add seasonings.
5. Lastly add the sifted flour. The dough should be thick enough to resemble rich fresh sour cream.
6. Fry each pancake on both sides. When removing from the pan, sprinkle with a pinch of cheese.