Zucchini cakes in the oven recipes. Zucchini tortilla: a few simple recipes

There are many options for preparing delicious squash fritters. Consider the most delicious and quick to prepare. Choose and write down the best recipe for zucchini pancakes with cheese and garlic!

Recipe Information

Cuisine:Russian
Type of dish: fritters
Cooking method: on the stove
Servings:4
30 min

Zucchini pancakes with cheese and garlic - a simple recipe

Ordinary squash pancakes will get a completely luxurious taste if grated cheese and garlic are added to the dough. Those who care about the figure, follow a diet, may not fry the pancakes in a pan, but bake them in the oven. It is very tasty to serve such a dish with sour cream sauce, to which garlic and chopped dill are added.

Ingredients:

young zucchini - 2 pcs.;
egg - 2 pcs.;
Russian cheese - 100 grams;
garlic - 2-3 cloves;
flour - 4 tablespoons;
vegetable oil.
dill - a bunch;
salt pepper.

A simple recipe for zucchini pancakes with cheese and garlic:

We wash the zucchini, peel it, rub it on a grater. We shift the mass into a separate bowl, drive in the eggs.
We clean the garlic, pass it through a press, finely chop the dill, rub the cheese - we send everything to the zucchini.

Add flour, a little salt, pepper, mix. The dough should be thick, like regular pancakes.
Heat up the pan, add oil.

With a spoon, spread the dough for zucchini fritters, pressing it down a little to make round cakes. Leave some space between the pancakes. Fry for about 1 minute, then turn over and close the lid. We fry on a slow fire.
Serve with sour cream, mayonnaise, sprinkle with fresh herbs.

Delicious zucchini fritters with cheese and garlic

Ingredients:

zucchini - 1 pc. big;
egg - 1 pc.;
any cheese - 100-50 g;
garlic - clove;
bran - 3-4 tbsp. l.;
salt pepper.

Cooking:

Peel the zucchini and grate it, salt, mix, drain the excess liquid, add bran, let stand for a while so that they swell, then beat in the egg, mix well.

Add chopped cheese and a clove of garlic to the zucchini, pepper.
Fry pancakes in a Teflon pan without oil or bake in molds in the oven
It is very tasty to eat such pancakes with sour cream sauce and finely chopped greens.

Zucchini pancakes with cheese, potatoes and garlic

Products for pancakes from zucchini:

zucchini - 4 pcs. middle young;
onion - 1 pc.;
raw potato - 1 pc.;
garlic - 4 cloves;
flour - from 2 to 6 tablespoons (depending on the amount of juice that zucchini will secrete);
starch - 1 tbsp;
parmesan cheese - 50 g;
eggs - 1-2 pcs.;
salt;
pepper;
dill;
vegetable oil - 4 tbsp.

How to cook pancakes from zucchini with potatoes, cheese and garlic:

Zucchini pancakes with semolina and melted cheese

Ingredients:

zucchini - 1-1.2 kg;
eggs - 2-3 pieces;
flour ~ about 0.5-1 tbsp.;
semolina - 4-5 tablespoons;
processed cheese - 100 g;
garlic - 3-5 large cloves;
salt;
ground black pepper;
a pinch of nutmeg;
a pinch of ground ginger;
a bunch of fresh dill;
vegetable oil for frying.

Recipe for zucchini fritters with cheese and garlic from semolina dough:

Wash the zucchini, peel (if there are seeds - remove), crumble into thin strips on a Korean grater.
Grate the processed cheese on a fine grater, add to the zucchini.

Pass the garlic through a press or rub it on a fine grater and mix with zucchini.
Separate the yolks from the whites. Add yolks to zucchini and cheese. Beat the egg whites to stiff peaks and fold gently into the squash mixture.

Add salt, pepper, nutmeg, ginger, chopped dill to taste (I also added quite a bit of oregano and dry basil), semolina and flour (I wrote approximate proportions, added by eye ... you can take flour with semolina 50/50). Mix carefully.

Fry the zucchini pancakes in a pan in vegetable oil until golden brown on both sides.

Zucchini pancakes stuffed with tomato and cheese

Each experienced housewife has her own win-win universal recipe, which can be served both hot and cold, for dinner and breakfast. One of these can be a recipe for zucchini fritters with cheese. In addition, each pancake from this recipe is fraught with a special secret - tomato filling. What makes delicious zucchini pancakes juicier.

Ingredients for zucchini pancakes:

zucchini - 400 g;
a couple of raw eggs;
hard cheese - 100 g;
parsley - 0.5 bunch;
flour - 8 tablespoons;
vegetable oil.
Products for the filling: tomato - 2 pcs.;
hard cheese - 50 g;
soft curd cheese - 50 g;
garlic - 3 cloves.

How to cook:

Peel the zucchini. Grate zucchini with cheese on a fine grater.
Finely chop the greens with a knife or chop in a blender.
Combine cheese, zucchini and herbs in a bowl. Salt, pepper and add eggs. Mix carefully.
Add flour in small portions and mix thoroughly.
We prepare the filling: peel the tomatoes, cut into circles, hard cheese into slices, combine soft cheese with garlic into a homogeneous mass.
Pour oil into a frying pan and heat well over medium heat. Spread 1 tbsp. test. And on top we put a tomato and cheese (or cheese-garlic paste).
On top of the filling we put another 1 tbsp. dough, forming fritters. Fry on both sides until golden brown.
Put the finished pancakes on paper towels to drain the oil.

Video - recipe: delicious zucchini pancakes stuffed with cheese, garlic and herbs

My wife and I love zucchini in any form. You can simply fry it, rolling the rings in flour or semolina, you can stew and serve as a side dish for meat dishes. And you can make it look like potato pancakes. The latter is perhaps the most popular in our family. Even the mother-in-law, who generally does not really like the zucchini, in this case kills him for his sweet soul.

As with potato pancakes, you can experiment with zucchini tortillas ad infinitum. Cheese was very appropriate here. Although he got into this recipe by accident: as a sad consequence of the course towards the so-called import substitution. Chanakh cheese, probably in native Armenia, fully corresponds to its description: salty, spicy. The one that we bought on the market does not correspond to this description in any approximation: it is absolutely insipid, without a pronounced taste. Sausage cheese, which I remember from Soviet times, in this case also turned out to be completely different: brittle, plasticine, devoid of any flavor. But in the test for zucchini tortillas, these cheeses worked as they should.

So, the recipe for zucchini cakes.

What do you need?

What to do?

You can serve with sour cream, but we dared just like that: it turned out to be very tasty!

A simple, tasty and satisfying dish, perfect for breakfast. And if you serve cakes with sour cream and herbs, the taste is simply incredible. This dish is prepared quickly and easily, and is also suitable for those who do not have much time for breakfast.

To make zucchini cakes, you will need:

zucchini or zucchini 250 g (1 piece a little more than average);
flour 20 g;
egg 3 pcs;
garlic 1-2 small cloves;
sunflower oil 1-2 tbsp. for frying;
fresh parsley and dill 3-5 sprigs;
salt - add to taste;
ground pepper - add to taste. If you want to get a very delicate taste, then you can not use pepper at all;
sour cream - we determine the exact amount when serving.

How to cook zucchini tortillas? The recipe is very simple and even the youngest housewives can do it!

1. Wash the dill and parsley and finely chop with a sharp knife. We only need greens, we remove the stems. Garlic is peeled and passed through a press or chopped with a knife.

2. We need a deep container. Break the eggs into it, add a little ground pepper. Stir with a whisk, whisking.

3. Add garlic and chopped greens to the eggs, beat again a little.

4. Wash the zucchini and rub it on a coarse grater.If we use a young zucchini, we leave the peel, if it is old, it is better to cut it off and remove the seeds.

5. Grated zucchini is sent to the egg mixture and mix thoroughly.

6. Add flour to the resulting mass and mix again.

7. Before the hottest, salt the contents. If this is done too early, the dough may turn out to be too liquid, due to the large amount of squash juice.

8. Heat the oil well in a pan. Spread the cakes with a tablespoon, pressing them a little on top so that they become flat.

9. Fry in this way: over medium heat for 2 minutes. When a golden crust forms, turn them over and fry for another 4 minutes, covering the pan with a lid. So the cakes will be rosy on both sides and soft.

10. Put the cakes on paper napkins to remove excess fat and moisture.

11. Serve a dish with sour cream and herbs.

We are sure you will love our easy recipe. Be sure to try something new. We wish you success and bon appetit!

During the ripening of zucchini, this vegetable is used for many seasonal dishes. Among others - zucchini cakes. Hearty pancakes are associated with summer. They can be cooked fatter, in a pan, or in a low-calorie version - in the oven.

The first summer zucchini with tender skin and soft seeds is a great dish to welcome the season. Pick up one instance of medium size and prepare other components of the zucchini cakes:

eggs - 3 pcs.;
wheat flour - 2 tbsp. l.;
dill - a bunch;
garlic - 1 clove;
salt, pepper - to taste;
sunflower oil - for frying;
sour cream - for serving.

Advice. Dill in tortillas can be replaced with parsley or cilantro.

Step by step cooking:

Advice. Line a plate for ready-made cakes with paper napkins. So you will collect excess fat.

You can salt the chopped vegetable mass in advance. Just before mixing, pour out the drained juice, squeeze out the liquid remaining in the fibers. The cakes will be drier and denser. Classic pancakes from a later crop are fried in much the same way. Only previously the hard peel is removed from the fruit.

Zucchini pancakes in the oven

Oven-baked zucchini tortillas will give odds to fried ones in softness and tenderness. They are much more useful. There are more recipe variations for this dish. Classic low-calorie cakes are made from the following ingredients:

zucchini - 2 pcs.;
flour - 3 tbsp. l.;
egg white - 1 pc.;
onion - 1 pc.;
milk - 2 tbsp. l.;
pepper, salt - to your taste.

Advice. Flat cakes will turn out more useful if wheat flour is replaced with oatmeal.

Process all vegetables into large chips. Mix in one bowl. Leave for a while, and then squeeze out the formed liquid. You may have to do this several times. To speed up the process, the mixture can be slightly salted.
Sift the flour. Add it to chopped vegetables.
Send protein and milk there too. Sprinkle in pepper and the main portion of salt. Mix the contents of the bowl thoroughly.
Preheat the oven to 200°C.
Line a baking sheet with baking paper. Lay out the raw tortillas. Bake for about 20 minutes. Then turn each on the other side and send to the heat for another 7 minutes.
Serve hot with sour cream.

Oven pancakes with additional ingredients

Add other ingredients to classic cakes and they will acquire new flavors. For tortillas with assorted vegetables, add to the main set of ingredients from the previous recipe:

carrots - 2 pcs.;
sweet pepper - 1 pc.;
garlic - 2 cloves;
greens - to taste.

Onions are not needed in this recipe. All new vegetables should be chopped in any way and mixed with the squash mass. Bake the cakes in the same way. For serving in this case, a juicy sauce of unsweetened yogurt, chopped cucumber and dill, as well as salt is suitable.

A variant of zucchini cakes with cheese has a spicy taste. In the list of products for cooking (except for the main ingredient) - only salt, pepper, egg. Cheese - at least 100 g. Pass it through a grater. Replace wheat flour with semolina in the same amount. Mix everything and bake.

Mushrooms harmonize with grated zucchini. For 1 kg of vegetables, they need 300 g. Mushrooms are used raw, all the rest - only after boiling. Finely chop the mushrooms and mix with the main mass. Onion is optional. These cakes taste great with sour cream.

By analogy, pancakes are prepared with an admixture of minced meat. For 1 kg of zucchini, about a pound of meat is required. Use pork (lean), chicken, or a mixture of both. The recipe contains onions, garlic and spices for meat at the chef's choice. Such cakes are a full-fledged second course. Especially if you prepare a high-calorie sauce for them: mix 200 g of whipped heavy cream with cheese chips (100 g) and salt.

Zucchini pancakes are prepared according to different recipes. Depending on this, you get a light snack or a hearty meal for lunch.

What is your favorite zucchini dish?

Vegetable fritters: video

Prepare food for pancakes. Wash and dry the zucchini. If you use young, milky zucchini, then you can use it along with the peel. But if the skin is rough, then you need to peel the zucchini from the skin. Grate the cheese on a coarse grater.

Grate the zucchini on a coarse grater. Transfer the zucchini pulp to a colander and squeeze out the excess juice well. Transfer the squeezed zucchini pulp into a deep bowl, add the egg and mix well with a spoon.

Add grated cheese to the total mass and mix well.

Peel the garlic and pass through a press. Add salt, flour and garlic to the zucchini mass. Mix everything thoroughly. Vegetable mass for baking pancakes is ready. If desired, finely chopped fresh herbs can be added to such pancakes.