Baked Zucchini Pancakes

How are you doing with your imagination in the kitchen? No ideas for dinner? I'll take care of it: I recently experimented with a very fast recipe with zucchini that has been a success in the family. And I finally managed to get the kids to eat vegetables too! Do you know how I did it? With baked zucchini pancakes (a kind of savory pancakes)! Let's see how they are prepared!

Video of the Recipe

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Identity Card of the Recipe

  • 100 KCal Calories per serving
  • Ingrediants

    For 6-8 pancakes:

    • 450 g of zucchini
    • 120 g (2 medium) of eggs
    • 30 g of grated Parmesan cheese
    • Q.b. of salt
    • Q.b. of pepper
    • About 20 g of breadcrumbs
    • 2 tablespoons of extra virgin olive oil

    Materials Needed

    • Grater
    • Colander
    • Baking tray
    • Bowl
    • Spoons

    Preparation

    1. Clean the courgettes and, after rinsing and rubbing them in cold water, remove the ends and finely grate them with a manual or electric grater.
    2. Put the courgettes in a large colander and add some salt: let the courgettes drain for 10-15 minutes to remove the excess liquid.

    Why let the courgettes drain?
    In this case, the addition of salt facilitates the removal of the vegetation water from the courgettes: this will allow us to obtain a drier and less watery mixture.

    1. After 15 minutes, combine the zucchini julienne in a bowl, season with the grated parmesan, pepper and eggs. Stir to blend the ingredients. If the dough is too soft, add one or two teaspoons of breadcrumbs.
    2. Take a spoonful of batter and place it on a plate lined with baking paper. In this way, make slightly flattened discs. Proceed in this way until the mixture is used up.
    3. Pour a drop of oil on each pancake and bake in the oven at 180 ° C for 20 minutes, until golden brown.
    4. Serve the pancakes hot, fresh from the oven.

    Alice's comment - PersonalCooker

    I advise you to immediately serve the zucchini fritters (which, being cooked in the oven, I would more correctly call "fornelle"): in this way they will remain swollen, soft and irresistible!

    Nutritional values ​​and Health Comment on the recipe

    Baked Zucchini Pancakes are low-calorie foods, with an energy prevalence attributable to lipids, followed by carbohydrates and proteins in equal measure.
    The breakdown of fatty acids is in favor of the unsaturated ones, cholesterol is well present while the fibers are not excessive.
    Baked Zucchini Pancakes are suitable for any type of diet, with the recommendation to moderate the portion in case of hypercholesterolemia.
    They should be avoided by celiacs and lactose intolerant.
    The average portion is about 200g (200kcal), but it can vary depending on the purpose of the dish (appetizer, side dish, single dish, etc.).
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