Full of vitamins and nutrients, low in calories and very healthy – for us, zucchini is THE summer vegetable par excellence. The green pumpkin plant is not only a real vitamin bomb, but also particularly versatile and can be used to do all sorts of things in the kitchen. Whether grilled as a side dish, baked zucchini casserole or homemade zucchini pesto with pasta - zucchini recipes always taste delicious! And before the season ends soon, we would of course like to try out as many dishes as possible with the crunchy vegetables. Would you perhaps like zucchini pancakes for dinner? Or would you rather have a zucchini omelette with mozzarella? With potatoes, carrots, low carb or vegan – these vegetable meatballs are perfect for a light and quick lunch or dinner. What are you waiting for? Get to the ovens and enjoy it!
Recipe for potato zucchini pancakes
How to make a creamy oneMake your own zucchini pesto, we have already shown you. Are you looking for a quick and easy dinner today? Crispy, light and irresistibly delicious – you are guaranteed to make these zucchini potato pancakes several times!
Ingredients for 14 zucchini fritters:
- 375 grams zucchini, grated
- 260 grams potatoes, grated
- 1 small onion, finely chopped
- 3 eggs, lightly beaten
- 50 grams of breadcrumbs or ground oat flakes
- 40 grams whole wheat flour
- 120 grams of cheddar cheese, grated
- 2 tbsp olive oil
- 1 teaspoon each garlic powder, paprika powder and oregano
- 1 tsp baking powder
- Salt and pepper
Preparation:
- Place zucchini and potatoes in a towel and squeeze out as much water as possible.
- Whisk together zucchini, potatoes, and onions in a large bowl.
- Add the remaining ingredients and mix everything into a homogeneous mass.
- Heat the olive oil in a large pan over medium heat and fry the zucchini fritters in batches for 3-4 minutes per side.
- Serve the zucchini potato pancakes with sour cream or a fresh salad and enjoy!
Zucchini carrot fritters with chickpeas
Whether individually as a main meal or as a side dishhealthy filling salad– these zucchini carrot fritters always taste good. And the best part? One piece of it has just 100 calories.
Ingredients for 8 zucchini fritters:
- 1 medium zucchini (approx. 250 grams), finely grated
- 2 carrots (approx. 200 grams), finely grated
- 2 Owner
- 1 can chickpeas, rinsed and drained
- 10 grams of ground oat flakes
- 1 tsp garlic powder
- Some fresh basil
- Olive oil for frying
- Salt and pepper
Preparation:
- Place the chickpeas in a bowl and mash coarsely with a fork.
- Place the zucchini and carrots in a tea towel and squeeze well.
- Add the zucchini, carrots, eggs, oat flakes and spices to the oat flakes and mix everything well.
- Heat olive oil in a large skillet over medium heat and fry vegetable meatballs for 3-4 minutes per side until golden brown.
- For a lighter version, you can bake the zucchini fritters in the oven at 180 degrees for 15 minutes.
Vegan vegetable meatballs
Yes, you can actually make zucchini pancakes vegan. Equally delicious, crunchy and 140 calories per serving - the perfect quick weeknight dinner.
Ingredients for 6 pieces:
- 370 grams zucchini, grated
- 80 grams of wheat flour or wholemeal flour
- 120 ml almond milk
- 20 grams of nutritional yeast
- 1/2 tsp baking powder
- 1 teaspoon each garlic powder and Italian spices
- Fresh cut barrel for garnish
Preparation:
- Sprinkle the zucchini with a little salt and let it sit for 10 minutes.
- Place in a towel and squeeze out water.
- Whisk together flour, nutritional yeast, baking powder and spices in a bowl.
- Add almond milk and mix into a smooth dough.
- Fold in the zucchini and stir gently.
- Heat some olive oil in a pan over medium heat and fry for 3-4 minutes per side until golden brown.
- Garnish with vegan yogurt or sour cream and voilà – zucchini fritters can be prepared vegan so quickly!
Low Carb Zucchini Puffer
Whether grilled or asZucchini casserole– with only 3 grams of net carbohydrates per 100 grams, zucchini is one of the tastiest low-carb vegetables ever. How about trying our recipe for low carb zucchini fritters without flour for a change?
Ingredients for 6 servings:
- 1 kg Zucchini, grated
- 2 Owner
- 2 cloves of garlic, finely chopped
- 100 grams of Parmesan, grated
- 1 tsp Italian seasoning
- 1 teaspoon paprika powder
- Olive oil for frying
- Salt and pepper
Preparation:
- Place the zucchini in a kitchen towel and squeeze out as much water as possible.
- Mix the grated zucchini with the remaining ingredients in a bowl to form a homogeneous mixture.
- Heat a generous amount of olive oil in a skillet over medium heat and fry the meatballs for 3-4 minutes per side until golden brown.
- Serve the Low Cab Zucchini Fritters with sour cream and fresh dill and enjoy!
Delicious zucchini meatballs from the Thermomix
Super easy and ready in 20 minutes - if you're in a hurry, then you should try our recipe for zucchini fritters from the Thermomix!
Ingredients for 4 servings:
- 600 grams of zucchini, chopped small
- 2 medium onions
- 100 grams of wheat flour
- 4 Owner
- 1 tsp Italian seasoning
- Salt and pepper
Preparation:
- Place the zucchini in the mixing bowl and chop for 7 seconds/speed setting 4.
- Place grated zucchini in the cooking basket and let drain for 5-10 minutes.
- Place onions in mixing bowl and chop for 5 seconds/speed setting 5.
- Add chopped onions to the zucchini.
- Add the eggs, wheat flour, salt and pepper to the mixing bowl and mix for 15 seconds in kneading mode to form a homogeneous dough.
- Then add the zucchini and onions and mix for 15 seconds/speed 2.
- Heat olive oil in a pan over medium heat and fry for 4-5 minutes per side.
- Alternatively, bake the zucchini fritters in the oven at 180 degrees for 15 minutes.
- Garnish with sour cream or another dip of your choice and enjoy!
Wonderfully aromatic and quick to make – this oneZucchini OmeletWith mozzarella it tastes great for both breakfast and dinner. You can add other seasonal vegetables, such as tomatoes or peppers, as desired.
Ingredients for 2 servings:
- 1 medium zucchini (approx. 250 grams)
- 2 spring onions
- 6 Owner
- 125 Grams Mozzarella
- 20 Gramm Parmesan
- 2 tbsp olive oil
- 1 teaspoon paprika powder
- Salt and pepper
Preparation:
- Halve the zucchini lengthwise and cut into thin slices.
- Whisk eggs in a medium bowl and season with spices.
- Add spring onions to egg mixture and stir.
- Heat olive oil in a pan over medium heat and sauté zucchini for 2 minutes per side.
- Pour half of the egg mixture over it, reduce heat and cook for 5-6 minutes.
- Spread the mozzarella on top and let it cook, covered, for 4-5 minutes.
- Repeat the process again,
- Alternatively, you can bake the zucchini omelette with mozzarella in the oven at 200 degrees for 6-7 minutes.
- Sprinkle with Parmesan and enjoy!
