Description
Discover the delightful simplicity of this Zucchini and Egg Pancake recipe, a beloved dish passed down from my grandmother. Combining the gentle sweetness of freshly grated zucchini with the richness of eggs, this pancake is a perfect choice for a quick weeknight dinner, taking less than 15 minutes to prepare. Each bite is moist and flavorful, thanks to the shreds of zucchini that keep the pancake tender. Whether enjoyed on its own or paired with a light salad, this dish is both satisfying and versatile. A great way to get your veggies in while indulging in something fulfilling!
Ingredients
- 1 courgette moyenne, râpée
- 2 grands œufs
- 50 g de fromage râpé
- Sel, au goût
- Poivre, au goût
Instructions
- Grate the zucchini finely until you have about 250g. This should take roughly 2 minutes.
- In a large bowl, crack the two eggs and whisk them lightly. Add the grated zucchini and cheese (if using), mixing thoroughly for about 1 minute until the ingredients are evenly combined.
- Season the mixture with a pinch of salt and pepper. Taste and adjust the seasoning if needed, considering the saltiness of the cheese.
- Heat a non-stick skillet over medium heat. Once hot, pour in a ladle of the zucchini mixture, spreading it into a pancake approximately 10 cm in diameter. Cook for 3-4 minutes or until the bottom is golden and crispy.
- Gently flip the pancake using a spatula and cook the other side for another 2-3 minutes until browned. The edges should feel firm, but the center should remain slightly soft.
- Remove from the skillet and serve on a plate. Garnish with fresh herbs like parsley or chives for an added touch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 pancake (about 125g)
- Calories: 215
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 220mg
Keywords: For extra flavor, incorporate herbs or spices like garlic powder or dill directly into the batter. You can serve these pancakes warm or at room temperature, making them a great option for lunchboxes as well. Try adding other vegetables like grated carrots or bell peppers to the mixture for variation. To store leftovers, place them in an airtight container in the refrigerator and consume within 24 hours. Reheat gently in a skillet.