Healthy, low in calories and very tasty – for us, zucchini are a must in summer and it is hard to imagine our table without them. Grilled, stuffed, as a zucchini casserole, pizza or low-carb zucchini noodles - with its mild taste, the crunchy vegetable is a real all-rounder in the kitchen and can be prepared in an incredibly versatile way. Your garden is particularly generous this year and you're wondering what else you could prepare with zucchini so that it doesn't get boring quickly? Here's an interesting idea - how about zucchini pancakes, for example? Whether savory, stuffed, vegan, low carb or even sweet – pancakes with zucchini taste great for breakfast, lunch or dinner! So what are you waiting for? Make sure it’s deliciousVariety on the tableand get to the stove!
Hearty zucchini pancakes with cheese
Do you already have ours?Zucchini pizza recipestried? Great! Maybe you would like todelicious and hearty recipewith cheese for dinner? Quick to make and only 180 calories per serving – the perfect light summer dish!
Ingredients for 12 zucchini pancakes:
- 500 grams zucchini, grated
- 2 Owner
- 30 grams whole wheat flour
- 2 spring onions, finely chopped
- 2 cloves of garlic, finely chopped
- 60 grams of feta or cheddar cheese
- 1/2 tsp baking powder
- 30 ml olive oil for frying, more if necessary
- Salt and pepper
Preparation:
- Shred the zucchini in the blender using the grater disc, season with salt and let stand for 10 minutes.
- Place in a fine sieve and squeeze out as much liquid as possible.
- Add the remaining ingredients to the bowl and whisk everything together to form a homogeneous mixture.
- Heat the olive oil in a large pan over medium heat and fry the zucchini pancakes in batches for 3-4 minutes until golden brown.
Vegan chickpea pancakes with zucchini
Healthy, delicious and ready in 10 minutes - these chickpea pancakes with zucchini are vegan and perfect for a healthy start to the day or a light dinner.
Ingredients for 6 servings:
- 900 grams zucchini, grated
- 110 grams of chickpea flour
- 80 ml almond milk, unsweetened
- 3 spring onions, finely chopped
- 1 tsp baking powder
- 1 teaspoon dried oregano
- Olive oil for frying
Preparation:
- Grate the zucchini, season with salt and let stand for 15 minutes.
- Place in a clean kitchen towel and squeeze out liquid.
- Add the remaining ingredients and mix everything well.
- Heat olive oil in a large pan and fry the zucchini pancakes for 3-4 minutes per side.
- Garnish with vegan herb quark or yoghurt if desired and enjoy.
- For a lighter version, you can also bake the pancakes with zucchini in the oven at 200 degrees for 15-20 minutes.
Low carb vegetable pancakes without flour
FastZucchini frittersor low carb zucchini pancakes without flour are perfect for anyone who is watching their carbohydrates and needs ideas for delicious recipes to lose weight.
Ingredients for 6 servings:
- 1 kg Zucchini, grated
- 2 Owner
- 100 grams of ham, chopped small
- 3 cloves of garlic, finely chopped
- 100 grams of Parmesan, grated
- 1 tsp Italian seasoning
- Salt and pepper
- Olive oil for frying
Preparation:
- Grate the zucchini, season with salt and let stand for 10 minutes.
- Place in a clean kitchen towel and squeeze out liquid.
- Mix the zucchini in a bowl with the remaining ingredients until smooth.
- Heat olive oil in a large skillet over medium-high heat and fry the pancakes for 3-4 minutes per side until golden brown.
- And you’re done – that’s how quickly you can prepare delicious low-carb zucchini pancakes?
Stuffed pancakes with zucchini and cream cheese
But that's what we call summer cuisine at its best! Full of flavor and aromas - you'll definitely make this zucchini and cream cheese stuffed pancakes recipe several times, we promise!
Ingredients for 4 servings:
- 400 grams of wheat flour
- 300 ml milk
- 3 Owner
- 300 ml carbonated mineral water
- 2 medium zucchini, thinly sliced
- 60 grams of sweet corn
- 2 cloves of garlic, finely chopped
- 300 grams of herb cream cheese
- Salt and pepper
- Olive oil for frying
Preparation:
- To make the pancake batter, mix the wheat flour, milk, mineral water and eggs in a large bowl.
- Heat some olive oil in a large pan over medium heat and fry the zucchini with garlic for 3-4 minutes. Add the sweetcorn and fry for another 2 minutes.
- Heat olive oil in another pan over medium heat and cook pancakes.
- Now spread the pancakes with cream cheese and top with the zucchini mixture.
- Fold up and garnish with a fresh salad.
- And your stuffed pancakes with zucchini and cream cheese are ready.
We have already baked sweet zucchini bread. So why not make our zucchini pancakes sweet? Super fluffy, full of flavor and only 200 calories per serving – sounds like the perfect healthy breakfast for losing weight to us!
Ingredients for 4 servings:
- 10 grams of whole wheat flour
- 150 grams of zucchini, grated and liquid squeezed out
- 1 No
- 40 grams of maple syrup or honey
- 10 grams coconut oil, melted
- 120 ml almond milk, unsweetened
- 1 tsp cinnamon
- 1 TL Vanilleextrakt
- 1 tsp baking powder
- A pinch of salt
Preparation:
- Whisk together whole wheat flour, baking powder, cinnamon and salt in a large bowl.
- In a separate bowl, stir together zucchini, egg, maple syrup, almond milk, coconut oil and vanilla extract until smooth. If you like, you can add some chopped nuts or chocolate.
- Gradually add the dry ingredients to the zucchini mixture and mix everything into a smooth dough.
- Coat a large non-stick pan with a little coconut oil and heat over medium heat and fry the pancakes for 2-3 minutes per side until golden brown.
- Garnish the sweet zucchini pancakes with some nuts and maple syrup and enjoy!
Low Carb Zucchini-Tortillas
Are you craving tacos? Instead of calling the delivery service again, try our delicious low carb tortillas for a healthier alternative. Super tasty and very easy – perfect for your next movie night. As far as toppings go, pretty much anything you like is allowed. Whether with salmon, chicken or vegetarian – these zucchini tortillas always work!
Ingredients for 4 servings:
- 600 grams zucchini, grated
- 2 Owner
- 110 grams of almond flour
- 170 grams of Parmesan, grated
- 1 tbsp ground psyllium husks
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Salt the zucchini, let it stand for 10 minutes and squeeze out the liquid.
- Mix all ingredients in a large bowl until smooth.
- Place about 1/4 of the dough on the baking sheet and shape it into a thin circle with your hands.
- Repeat with the remaining dough and bake for 13-15 minutes until golden brown.
- Allow the zucchini tortillas to cool completely and top with toppings of your choice.
- Enjoy!
