Zucchini pancakes, recipes with photos step by step

The tender all-rounder of the summer garden turns out very appetizingly in a quick appetizer. Let's make zucchini pancakes. Recipes with photos quickly and deliciously captivate households and guests from the first try.

Zucchini pancakes are amazing, how good they are, and easily fit even into a healthy diet! Accompany the dish with healthy sauces made from herbs, berries, avocado and orange. Don't miss our favorite recipes at the end of the article.

The beauty of the dish conquers literally everything, starting with the composition. Only budget ingredients that you can find in your local store. Any zucchini will do. You also need milk or kefir, flour, eggs, the usual green stuff, oil for frying and, if desired, cheese.

If you want to roll up your pancakes effectively, you can choose any filling - meat, cottage cheese, mushrooms, nuts, pumpkin. Zucchini has an easy-going character. He adopts the bright tastes of his neighbors.

And here about what fillings are “with a bang!” We got it in zucchini rolls.

The recipe for flourless pancakes - Japanese omelet with zucchini - deserves special praise. Look for the desired dish in the table of contents: with us it’s always interesting, fast and tasty! From ordinary products - an excellent treat. It's time to cook!

How to cook zucchini pancakes with milk

A classic recipe: everyone will love it and remember it!

Cooking time - 35-40 minutes
Calorie content of 1 serving (without sauce) - no more than 340 kcal

For 4 servings:

Zucchini - 700-800 g
Eggs - 2 pcs.
Milk - 200 ml (you can use kefir)
Wheat flour - 1–1.5 cups
Parsley - 1 small bunch
Unscented vegetable oil - 2 tbsp. spoons
Salt - 1 teaspoon

For the classic sauce:

Sour cream - 200-250 ml
Garlic - 2-4 cloves
Dill - ½ bunch

Pancakes are prepared quickly: even a beginner will conquer them in no time!

Wash the zucchini. Grind on a coarse grater directly with the skin. Chop parsley to taste. The average pitch is up to 0.5 cm, without large inclusions. They will distract from the smooth texture of the pancake.

Beat the eggs with a blender. First - just with salt. Then pour in milk at room temperature.

At the end, add flour, which is best sifted through a sieve. We do this in portions (!) and monitor the consistency of the dough. We need a uniform texture of thick sour cream.

On a note!

Fresh milk can be replaced with kefir or sour milk. It will taste a little different, but the proportions will not change. Moreover, we add flour little by little. You can always adjust the dough to the desired thickness.

The last 3 ingredients for the dough are zucchini shavings, chopped herbs and butter. Mix them thoroughly with a spatula.

Heat a frying pan (preferably up to 18 cm in diameter). Lubricate with oil: a silicone brush comes in handy more than ever.

We scoop the dough into a ladle and pour it in the middle. Distribute over the entire surface and wait until the pancake sets - over low heat. When there are practically no raw islands left on the surface of the pancake, turn it over and finish baking on the other side.

Attention!

Before frying each pancake, stir the mixture.

Place the finished pancakes in a heap on a dish. The traditional accompaniment is sour cream sauce. Add chopped dill and garlic to sour cream or yogurt. Eh, delicious!

How to make zucchini pancakes

In appearance, this dish can be similar either to American pancakes, related to Russian pancakes, or to traditional thin pancakes. The latter are not much different from the classic ones, even in the photo: you can also wrap the filling in them and deform them as you like. Thick pancakes are a good dietary dish, suitable for a hearty but light dinner, since they are not at all sweet. Which recipe should you choose? Depends on the desired taste of pancakes. You need to remember that:

Zucchini is a very watery product. After grinding, they need to be kept under pressure, and after a few hours, squeezed out. It is better to do this several times, otherwise the dough will turn out to be liquid, it will spread, and the pancakes will tear.
If you intend to fry the dietary version without oil, you should not add sugar: then the pancakes will not burn.
It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see how it turns out. If necessary, change the consistency of the working mixture with flour or kefir/milk/water.

How to make zucchini pancakes with kefir

This dish is for connoisseurs of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to make pumpkin pancakes - it will turn out just as good. If you stack them on top of each other, coated with sour cream or mayonnaise, you will get a savory cake. The recipe is worth not only careful study, but also saving in a cookbook - even children will appreciate the dish.

Product set:

small zucchini;
chicken liver – 110 g;
yogurt or kefir – 360 ml;
eggs – 2 pcs.;
flour – 4 heaped spoons;
soda, salt - 1/2 tsp each;
oil for frying.

Work algorithm:

Beat eggs, pour in kefir, carefully add soda and flour.
Combine chopped and squeezed zucchini with chopped liver and add salt. Blend in blender on the fastest setting.
Combine both masses. The dough will have medium thickness and spread well over the surface.
Fry in a small amount of oil, making dense pancakes.

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How to cook thin pancakes with zucchini in milk

An ideal replacement for the classic version for Maslenitsa or simply if you want to eat a low-fat and satisfying pancake during a diet. The dish is not at all sweet, perfect for later preparing strudel with meat or vegetable filling. The product will not tear during the process of twisting the filler. The amount of zucchini in the recipe is indicated as an approximate amount, since it depends on its weight.

The list of ingredients for pancakes is as follows:

flour – 240 g;
medium-sized zucchini - 3 pcs.;
eggs – 3 pcs.;
fresh milk – 290 ml;
sunflower oil – 4 tablespoons;
seasonings

These simple thin zucchini pancakes are prepared as follows:

Grind the egg yolks with seasonings, beat the whites separately with salt.
Make shavings from peeled and “gutted” zucchini using a grater, scoop 1.5 cups of it.
Combine warmed milk, yolks, and squash pulp. Mix. Carefully add the whites with a spoon so as not to lose their fluffiness.
Pour in the oil, add flour in portions (the entire volume minus 3 spoons).
The dough should be liquid, like for classic pancakes. Scoop with a ladle and pour into a hot frying pan from the edge. Fry until browned on both sides.

Recipe for zucchini pancakes with potatoes without flour

It would be more correct to call this dish potato pancakes - the cooking technology is identical, and the set of ingredients is identical, with rare exceptions. These zucchini pancakes are suitable for girls on a diet and all adherents of a healthy diet. If desired, you can not fry them, but bake them in the oven, thereby avoiding the use of oil. The recipe is very simple, you will need to take:

potatoes and zucchini - 400 g each;
egg category 1;
onion;
potato starch - 3 heaped spoons;
any spices;
oil (if pancakes are fried).

The working technology is as follows:

Pass the potatoes and zucchini through a grater (small side), squeeze out the chips, and place in a sieve. It takes about half an hour to eliminate any remaining liquid.
Chop the onion and add to the potato-zucchini mixture. Season with spices.
Add salt to the egg while beating.
Carefully combine all ingredients, including starch. Knead with your hands. If the resulting “dough” does not hold its shape well, add a little more starch.
Heat the oil in a frying pan to maximum, drop the pancakes formed in your palms one at a time. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
Fry, turning over after browning, place in a heap in a deep dish. Serve with sour cream and dill sauce.

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Delicious zucchini pancakes stuffed with cottage cheese

An unusual version of a dish with zucchini, which some girls like as a savory breakfast. The protein from the cottage cheese provides the pancakes with satiety, and the zucchini provides a delicate texture. These pancakes can be fried until they are crunchy, or they can be left soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish a layered appearance. The calorie content of a 100 g serving is only 74 kcal, but depends on the fat content of the protein component.

Compound:

young zucchini;
any tender cottage cheese – 150 g;
egg;
whole grain flour – 3 tablespoons;
salt;
parsley.

Quick pancakes are prepared like this:

Grind the zucchini, squeeze, combine with flour.
Grind the cottage cheese with the egg, add salt, and add the torn greens.
Combine both parts and mix.
Fry in a dry frying pan (or lightly oiled).
Before serving, you can garnish with sesame seeds or add cherry tomato halves.

How to make sweet zucchini pancakes

The highlight of this interesting recipe is not only the absence of flour. There are no harmful products at all, but the pancakes turn out sweet. You can understand the reason only after studying the ingredients:

large zucchini;
red apples – 2 pcs.;
egg whites – 2 pcs.;
thin oat flakes – 100 g;
whole grain flour - a spoon with top;
baking powder – 5 g;
honey - for serving;
olive oil;
cinnamon.

The principle of making sweet pancakes:

Grate the zucchini and apples, squeeze.
Add oatmeal, stir, leave to swell.
After a quarter of an hour, add a little cinnamon, beaten egg whites, add flour and baking powder.
Grease the frying pan with oil or use the oven using a Teflon baking sheet.
Form small (up to 16 cm in diameter) thick pancakes, fry or bake until golden brown.
Serve with warmed honey.

How to make delicious zucchini pancakes with cheese and garlic

Ideal lunch pancakes for a diet menu, based on turkey breast combined with zucchini. It is better to take soft cheese: for example, salty feta cheese or stringy mozzarella. The latter must be labeled “for pizza”. This is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less easy to grind due to its softness, has a blander taste, and increased milkiness. It is more correct to use it without heat treatment.

The composition of the pancakes is as follows:

eggs – 2 pcs.;
turkey breast – 200 g;
zucchini;
flour – 3 spoons;
soft cheese – 130 g;
olive oil;
garlic cloves;
seasonings

Preparation:

Slice the breast and put it in a blender. Do the same with the pulp of young zucchini.
Beat eggs, add minced meat and squeezed zucchini chips. Add some salt.
Grind the cheese on a grater, add 2/3 of the volume into the pancake dough.
Add crushed garlic (the number of cloves is determined individually) and add seasonings.
Lastly add the sifted flour. The dough should be thick enough to resemble rich fresh sour cream.
Fry each pancake on both sides. When removing from the pan, sprinkle with a pinch of cheese.

Zucchini pancakes are quick and tasty - recipe with kefir

Cooking zucchini pancakes quickly and tasty using kefir using a convenient recipe with photos is a real pleasure. If you take low-fat milk and whole grain flour, you will get a dietary dish for proper nutrition.

Cooking time - 35-40 minutes

You will need:

Medium zucchini - 1 pc.
Egg - 2 pcs.
Flour - 1 cup
Sugar - 1 pinch
Salt - to taste
Baking powder or soda - 1.2 teaspoons
Kefir - 1 glass
Oil - for frying
Greens - optional

How to quickly and deliciously fry delicious food.

Finely grate the zucchini without peel and seeds and squeeze. Separately, beat the eggs with salt with a fork and add to the zucchini.

Mix sifted flour and baking soda (baking powder) with kefir. Combine the zucchini, egg and kefir mixtures. If desired, add chopped herbs.

Heat the frying pan, grease it with oil and thinly pour in the zucchini dough with a ladle. When one side is browned, turn it over and fry the other. To prevent the pancakes from sticking, you can add 1-2 tablespoons of oil to the dough. Then you can fry in a dry non-stick frying pan.

Serve sour cream with zucchini pancakes. If desired, stuff with fried mushrooms or cheese and tomatoes. Favorite filling - in a new recipe!

Good to know!

The amount of oil can be varied. For example, reduce to 1 tbsp. spoons or not at all if you have chosen very fatty kefir. In this case, the main thing is not to forget to lubricate the pan with an oiled brush.
Many people like pancakes warm. The sauce should be prepared in advance. We love them cold too. By the way, pancake is a dietary flatbread to accompany juicy meat or a vitamin-rich salad.
For more fiber, add a tablespoon of your favorite bran to the dough. And if you need to eliminate gluten, amaranth flour is a good alternative to the recipe.

Sweet tooth!

Kefir zucchini pancakes are very tasty in the sweet version. Remove the greens and add sugar or sucrose to taste. Spices include vanillin on the tip of a knife and cinnamon. Nut or chocolate chips for sprinkling, thin strips of fruit yoghurt: this is a great presentation!

Be sure to try orange sauce with sweet baked goods in a frying pan. We love it for pp pancakes made with whole grain flour.

Pancakes with zucchini with milk

Ingredients (for 6 servings):

zucchini – 500 g;
seasoning for vegetable dishes (you can use “Italian herbs”) – 1 tbsp;
chicken egg – 2 pcs.;
wheat flour – 50 g;
sugar – 1 tsp;
baking powder for dough – 0.5 tsp;
milk – 75 ml;
vegetable oil for frying.

Grate the zucchini on a coarse grater, squeeze to remove the juice. Then add seasoning, egg and other ingredients, mix everything thoroughly. Bake pancakes in a frying pan greased with vegetable oil, spooning out the vegetable mixture with a tablespoon. These pancakes turn out very tender and flavorful.

To make sweet zucchini pancakes, you should increase the amount of sugar in the recipe to 2-3 tbsp. Serve with jam, honey or syrup of your choice.

Zucchini pancakes with cheese and garlic and herbs

Another zucchini pancakes captivate with their tenderness and aroma.

Cooking time - 35-40 minutes
Calorie content of 1 serving - about 380 kcal

For 3 servings:

Zucchini (any variety) - 250-300 g
Milk – 250 ml
Cheese (any hard) - 70 g
Eggs - 1 pc.
Flour - 100 g
Starch (corn or potato) - 1-2 tbsp. spoons
Vegetable oil - 20 g
Garlic - 2-3 cloves
Salt - 1 teaspoon
Dill and green onions - ½ bunch and 2-3 feathers or to taste
Optional dried garlic (1 teaspoon) and other spices and herbs

Let's prepare a delicious recipe step by step with photos.

Chop the dill and onion with a knife. Smaller ones are better here, especially onions. The more greens you take, the thinner the slices.

Lightly freeze a piece of cheese in the freezer to make it easier to grate on a medium grater.

If the zucchini is not very old, we do not clean it. Three on a coarse grater with skin. Add all the salt to the mixture and mix. We want the juice to stand out, and we won’t drain it (!). This moisture is needed in the dough.

Mix egg and milk at room temperature. Add dry spices if you want accents. Add sifted flour and starch. We arm ourselves with a blender and mix the dough base so that there are no lumps. Whisk attachment and medium speed: whack-whack and you can evaluate the consistency. If necessary, add a little flour or milk. Our goal is “thick sour cream.”

All that remains is to pour in the oil and add herbs, grated garlic, zucchini and cheese shavings. Stir and let stand for 5-10 minutes.

The dough will not become thicker, rather the opposite. The zucchini constantly releases juice. The mass easily drains from the whisk or ladle, as can be seen in the photo.

You need to evaluate the consistency again before frying. If you have any doubts that the mixture is too fluid, thicken quickly - add 1-1.5 tbsp. spoons of flour or starch.

Heat a frying pan (diameter 18 cm).

Lubricate the bottom with a brush with oil, pour in a portion of the dough and distribute by tilting the pan in a circle. Let one side catch and turn it over with a wide spatula. Another minute on the second side and we place the next handsome man on a delicious pancake slide.

Everything is ready - fast and delicious! And it’s also beautiful, as you can see in the photo: the zucchini pancakes with cheese are especially golden brown.

Zucchini pancakes: classic recipe

The simplest recipe, also known as the classic one, will take no more than an hour, but the dish turns out to be very satisfying, not to mention its excellent taste and benefits.

Required ingredients:

Two zucchini with a total weight of 200 grams;
Two chicken eggs;
Five heaped tablespoons of flour;
Two tablespoons of vegetable oil;
A bunch of fresh dill;
Ground salt and pepper to taste.

Step-by-step cooking instructions:

To the zucchini pulp that is obtained at the preparatory stage, you should add chopped dill, break two eggs, and mix in spices.
Mix all components in the container thoroughly until smooth.
Without ceasing to stir the ingredients, you should begin to add flour to the mixture, one spoon at a time.
The dough must be kneaded so that there are no lumps of flour, and the consistency of the mass resembles cream.
If there was a lot of juice in the paste, or the eggs were large, then more flour may be needed. You can add additional flour until the mixture becomes creamy.
Pour vegetable oil into a frying pan and heat it. Using a spoon, you need to start laying out the pancakes, forming thin circles so that the middle can also cook thoroughly.
Pancakes should be fried over medium heat, on both sides, until an appetizing golden crust forms.
When the zucchini pancakes are fried, you must first place them on a paper napkin so that it absorbs excess oil, and only then arrange the pancakes on plates.

Advice! It is very tasty to serve this dish with sour cream or garlic sauce. Gourmets can try zucchini pancakes with different sauces, and even ketchup or mayonnaise.

How to fry zucchini pancakes with cheese and herbs - video

The video below describes step by step how to make zucchini pancakes with a mixture of hard cheeses. The process is similar to the previous one, but there will be no starch in the composition. In the video you can watch the preparation from start to finish - in close-ups.

We need:

Zucchini (any type) - 400 g
Milk – 500 ml
Water – 250 ml
Flour - 320 g flour (or a little more)
Eggs - 3 pcs.
Sugar - 2 teaspoons
Salt - 1 teaspoon without a slide
Baking powder - ½ teaspoon
Vegetable oil - 3 tbsp. spoons
Hard cheese -120 g
Garlic, parsley, dill and other green stuff - to taste

Lenten zucchini pancakes without eggs

Ingredients (for 4 servings):

zucchini – 2 pcs. small;
wheat flour – 100-120 g;
salt - a pinch;
sugar – 1 tbsp;
vegetable oil for frying.

A great, unusual version of sweet zucchini pancakes! Especially good in fasting. All you need to do is grate the zucchini on a fine grater, add flour, salt, sugar and mix everything thoroughly. Fry these pancakes in a frying pan with vegetable oil until golden brown. You can serve with honey, jam or syrup.

The same recipe will be useful to you if you want to make vegetarian zucchini pancakes, because the difference between vegetarian zucchini pancakes lies precisely in the absence of both dairy products and eggs in the dough. For a twist, you can add any seasoning of your choice to the dough itself, as well as chopped herbs for a savory option.

Zucchini pancakes - the most delicious recipe “Envelopes”

These zucchini pancakes are perhaps the most delicious recipe. We made stuffed treats once and now we do it all the time! Pancakes are prepared without flour and folded into an envelope. Very convenient for breakfast, lunch and snack.

Ingredients:

Zucchini - 400 g
Minced meat - 200 g
Egg - 3 pcs.
Cheese - 120 g
Tomatoes - 1-2 pcs.
Garlic - 2 cloves
Paprika - 1 teaspoon
Salt - 1-1.5 teaspoons

And we will make this dish quickly and tasty according to the recipe with photo.

Fold the gauze into 4 layers and cover the deep cup with it. Rub the zucchini into it with large shavings and squeeze out the juice. Combine the zucchini mass with minced meat, eggs, finely grated garlic, paprika, and salt.

Heat a non-stick frying pan. We bake small pancakes, laying out 2 tablespoons of the mixture and distributing it in a thin layer. When the moisture has evaporated from the surface, place two thin squares of cheese closer to one edge and cover with the other half.

Again, place a slice of tomato on the edge and cover with the free part. Bake the product under the lid for 30-40 seconds. Turn over and leave for another 1 minute.

Serve the finished triangles to the table. Or we take them to work with us for a healthy snack rich in protein and fiber.

Zucchini pancakes without flour

Ingredients (for 15 pieces):

young zucchini – 2 pcs.;
chicken egg – 2 pcs.;
onion – 1 small head;
salt - to taste;
spices - to taste;
vegetable oil for frying.

Quite a dietary option without any special problems. Grate the zucchini, chop the onion either with a chopper or finely chop it with a knife. Squeeze the liquid out of the zucchini. Mix chopped vegetables with eggs, salt and spices. Bake in a frying pan greased with vegetable oil until browned on both sides, pat dry with paper towels. Serve with sour cream and chopped herbs sauce.

If you want to make healthy zucchini pancakes without flour, you should bake them without using oil in a non-stick frying pan, or bake them on parchment paper in the oven at 220 degrees, also without using vegetable oil, for 30-40 minutes.

Zucchini pancakes without flour or Japanese omelet with zucchini

We will make tender zucchini pancakes without flour. You will get a protein yummy in the form of a roll. By the way, some picky people don’t like vegetable additives in baked goods, but here you don’t even feel them - tested on children.

Ingredients:

Zucchini - 1 pc. (preferably young)
Cheese - 100 g
Egg - 4 pcs.
Parsley - 2-3 sprigs (fresh)
Smoked paprika - 1 teaspoon
Dried garlic - ½ teaspoon
Salt with herbs - to taste
Oil for frying - 1 tbsp. spoon

Step-by-step recipe algorithm: look at the photo for the secrets of the endless Japanese pancake.

Rub the peeled zucchini with medium shavings and squeeze well through 4 layers of gauze. Add the remaining ingredients and mix well. We can use seasonings at our discretion, and instead of dried garlic, you can use 1 clove of fresh garlic.

Pour oil into a hot frying pan and place 2-3 tablespoons of dough, distributing it over the entire area. Fry on a fire slightly less than maximum.

When the dough has set, sprinkle with grated cheese and start wrapping the roll from the edge, leaving 1-2 cm unrolled. Move the roll to the edge of the pan and lay out the next portion of dough, connecting it to the left edge. We repeat the steps until the entire mass is gone.

Cover the roll with a lid and keep on low heat for 3-4 minutes.

Cut the finished roll crosswise and serve. Well, a very tasty recipe, quick and easy!

Zucchini pancakes for children

Children love different pancakes and pancakes! For baby zucchini pancakes, you need to mix the pureed and well-squeezed pulp of 2 zucchini, 1 chopped onion, 1 egg, 2 tbsp. milk, 3 tbsp. oat flour, ½ tsp. baking powder and a pinch of salt and sugar. Mix everything thoroughly. The dough should have the consistency of sour cream. Bake pancakes in a non-stick frying pan without oil, or with a minimum amount of it, over low heat. These pancakes turn out tender and delicious.

Zucchini pancakes - a recipe for fluffy zucchini pancakes with potatoes

Zucchini pancakes are the size of large pancakes, and they taste like a potato recipe with the addition of zucchini.

Ingredients for zucchini and potato pancakes:

Zucchini - 200 g
Potatoes - 200 g
Egg - 1 pc.
Flour - 3 tbsp. spoons
Pepper, salt - to taste
Oil – 50 ml

Step-by-step preparation with photos.

Rub the zucchini and potatoes with medium shavings and squeeze out the juice. Add eggs, mix and combine with flour and spices. Fry the pancakes over medium heat until golden on both sides.

Place on a paper towel to remove excess fat. Serve with sour cream and chopped herbs.

Zucchini pancakes with mushrooms

In addition to the classic recipe, we suggest you familiarize yourself with a more complex recipe, which also includes mushrooms. This dish can be served not only for lunch, but also on a holiday table.

Required ingredients:

Two small zucchini;
1 kg of champignons;
Two heads of onions;
2 kg flour;
Olive oil;
One clove of garlic;
Salt and pepper to taste.

Cooking method:

Add eggs to the zucchini puree and mix.
Cut the mushrooms as finely as possible and chop the onion. Place these ingredients in a separate bowl, season with spices, let stand for 15 minutes, and then add them to the container with the zucchini and eggs.
Next, add flour to the total mass, stirring the dough so that there are no lumps.
Pour vegetable oil into the frying pan, place pancakes in a tablespoon and fry them on both sides over low heat, otherwise the champignons will remain raw.

Advice! To ensure that the dough inside is well baked, after the pancake is turned over to the other side, press it down with a spatula. And the finished pancakes can be additionally sprinkled with fresh herbs for flavor.

Pancakes with zucchini and vegetables - a simple recipe for summer

We prepare a hearty, tasty and simple dish from seasonal ingredients, which makes it as affordable as possible.

Ingredients for zucchini pancakes with vegetables:

Onion - 50 g (green)
Carrots – 110 g
Zucchini - 180 g
Bell pepper – 250 g (red)
Potatoes - 300 g
Egg - 1 pc.
Flour - 310 g
Salt - 1 teaspoon
Water – 360 ml
Oil - for frying

Let's prepare pancakes quickly and easily.

Cut all the vegetables into thin strips (3-4 cm) and chop the onion.

Beat the egg with salt, add cold water and flour, knead the dough to a sour cream consistency.

Combine with vegetables and bake pancakes in a heated frying pan, greased with oil. Place the dough with a large spoon and spread it over the entire surface in a thin layer. Cooking time: 5 minutes on each side.

Serve with soy or tomato sauce.

According to our recipes with photos, you will bake all the zucchini pancakes quickly and tasty. They will pleasantly complement or diversify the family menu. And most dishes are suitable for dietary nutrition according to the principles of PP.

Crispy zucchini pancakes

To make regular zucchini pancakes crispy, you can do it in two ways. The first is to fry the dough prepared according to the classic recipe (zucchini + egg + flour + salt) in a frying pan using refined vegetable oil until golden brown, spreading the dough in a thin layer. These pancakes should then be placed on a paper towel to remove excess oil. But you can do it differently. So, crispy zucchini pancakes.

Ingredients (for 2 servings):

zucchini – 1 pc.;
chicken egg – 1 pc.;
wheat flour – 1 cup (faceted);
salt, ground black pepper - to taste;
ready-made wheat or oat bran for breading;
vegetable oil for frying.

Grate the zucchini on a fine grater and squeeze out the juice. Add the egg, flour, salt and pepper to the zucchini, mix everything well. The dough should be thick enough to form with your hands. With wet hands, take a little dough, dip it in bran on both sides and fry in a frying pan on both sides until golden brown. Bran is very beneficial for digestion, it is a good source of dietary fiber, healthy carbohydrates, and in this recipe they will provide that necessary pleasant crunch. Bon appetit!

How to bake a zucchini pancake with minced chicken - recipe with photo

Let's bring the oven to the rescue, and the zucchini pancake with meat filling will win the hearts of gourmets. The ingredients are simple. But the result is very original! At the same time, the recipe remains tasty and quick. Less than an hour - and we are at our goal.

For the pancake - roll basics:

Zucchini - 2 pcs. average
Flour - 2-3 tbsp. spoons
Eggs - 4 pcs.
Greens - to taste

For filling:

Minced chicken - 250-300 g
Onion - 1 pc.
Cheese (hard variety) - 100 g
Salt and ground black pepper - to taste
A little oil for frying

How to bake a big pancake and roll an awesome roll.

Three large zucchini and thoroughly squeeze out the moisture. Mix the ingredients for the pancake. Spread the mixture onto a baking sheet, lined with parchment paper. Place in the oven at 200°C for 15-20 minutes.

Fry the minced meat with onions in a frying pan until cooked. Place in a bowl and add grated cheese.

We take out the baked pancake directly on parchment (!) on a damp towel. Place the cheese and meat mixture on top and carefully wrap. We put the parchment to use again: after wrapping the roll, we return the beauty to the oven for 10 minutes. The cheese will melt - the masterpiece is ready! Warm or cold, it's always popular and a crowd-pleaser.

On a note!

Mushroom filling is also ideal for this recipe.

Zucchini pancake cake with cheese

If you really want to surprise your family or guests, then just pancakes for dinner are not for you, you need a real zucchini pancake cake. At first glance, a complex dish is made simply and very quickly (in just 40 minutes). All that is required of you is a standard set of ingredients, as for such a dish, and a little imagination to prepare a tasty and beautiful cake.

Ingredients

Garlic – 2-3 cloves;
Paprika - to taste;
Zucchini – 2 pcs.;
Sour cream (can be replaced with mayonnaise) – 120-150 ml;
Flour – quantity depends on the thickness of the dough;
Salt - to taste;
Eggs – 2 pcs.;
Cheese (hard varieties) – 50-70 g;
Ground pepper - to taste.

How to make an unusual zucchini cake

Grate young squash fruits with skin on a fine grater.
Add pepper, eggs, salt to the resulting mass, mix the products thoroughly.
Add sifted flour to the mixture. Determine the exact quantity yourself, the main thing is that the consistency of the dough becomes similar to thick sour cream.
Heat a frying pan and bake pancakes in it. Before frying each new pancake, the frying pan should be greased with a small portion of sunflower oil.
We bake the pancakes over low heat and always with the lid closed so that they are well baked.
Prepare the dressing for the zucchini pancake cake: mix paprika, sour cream/mayonnaise, chopped garlic.
Place the baked pancakes in a stack, brushing each one with the resulting dressing.
Sprinkle the top (last) pancake with grated cheese, put the cake in an oven preheated to 180°C, bake the zucchini pie in the “Grill” mode.
As soon as you notice that the cheese has melted sufficiently, remove the homemade zucchini cake from the oven and serve it.

TOP 3 healthy sauces, quick and tasty

In the photo below you will find everything your soul asks for on warm days. Each juicy sauce is prepared in a blender in just a couple of minutes. Let's delight our family and guests and add vitamin benefits to the menu!

Do you make zucchini pancakes? Which recipe with photo did you like today? All pancakes will turn out quickly and tasty. Share your feedback in the comments! And don't forget to save the sauce notes. They will make your menu healthier and brighter. Bon appetit and happy summer!

Thanks for the article (10)

Zucchini pancakes with cottage cheese

Ingredients (for 6-8 servings):

low-fat cottage cheese – 150 g;
chicken eggs – 2 pcs.;
zucchini – 500 g;
wheat flour – 100 g;
green onions - 3-4 feathers;
dill greens - a small bunch;
salt - to taste;
vegetable oil for frying.

Grate the zucchini on a coarse grater. Chop green onions and dill. Mix cottage cheese, eggs, salt in a bowl. Add zucchini and herbs to the curd mixture. Gradually adding flour, mix the dough. It should have the consistency of thick sour cream. Grease the frying pan with vegetable oil. Place the dough at the rate of one tablespoon per pancake. Fry pancakes until golden brown on both sides.

Zucchini pancakes with milk

Well, another classic recipe that deserves your attention. It is so simple and tasty that you won’t even notice, just two times and everything will be ready. This treat can be eaten either cold or hot, because it perfectly conveys the taste in any condition.

Take more sour cream or mayonnaise so that you have something to soak in, you can quickly whip up garlic sauce, a great idea!

Advice for housewives! Freeze zucchini in the freezer and even in winter you can prepare such creations!

We will need:

zucchini - 1 pc. or 250 g
milk - 250 ml
hard cheese, for example Mozzarella -65 g
chicken egg - 1 pc.
flour - about 110 g
corn or potato starch - 1.5 tbsp
vegetable oil - 25 g
garlic - a couple of cloves
dill, green onions - bunch
salt - 1 tsp
sugar - 1 tsp

Stages:

1. First, on a coarse grater, grate the zucchini right along with the skin, because zucchini skin is always soft. You can clean it off if you want. Add some salt.

Now work on the dough directly, add the egg + milk into a clean bowl and add sugar, stir the ingredients.

Take milk and flour at room temperature.

2. Then sift the flour and starch through a strainer and begin adding portions into the dough. Mix carefully to avoid lumps. Then add vegetable oil and grated cheese on a fine grater. Finely chop the onion along with fresh dill. Pass the garlic through a press and add it here.

Zucchini, after you salt it, will give a large amount of juice, do not pour it out. You shouldn't do that in this recipe. Add them to the dough, as you may have noticed, the vegetables have become more tender due to the salt. Stir, you get a zucchini mass that is ready for use.

Wow. Let it stand for 10-15 minutes, after which you can see that the dough has become even thinner, you can add a little flour or starch (1 tbsp).

3. Fry the pancakes, which you pour into a heated frying pan with a small ladle. And take a frying pan with a small diameter to make it easier to turn over. Set the stove setting to medium and then everything will work out so that the suns have time to fry inside.

4. The cheese is fried and gives patterned patterns. So enjoy this beauty.

5. Now you can start counting pancakes. How much did you get? This is such an incredibly tasty snack that will probably become your summer favorite among vegetable dishes.

Zucchini pancake rolls, recipe with step by step photos

1. Grind the prepared vegetables on a medium grater. Place in a deep bowl. Add some salt and wait 10 minutes (the zucchini should release its juice). Squeeze out excess liquid so that the dough does not become watery during the process and the pancakes do not fall apart during frying.

2. Beat in the eggs and mix until evenly distributed.

3. Pour in milk. Mix again.

4. Sift the flour and add it in parts to the zucchini mass. Mix so that there are no lumps. The result should be a thick zucchini dough that does not spread.

5. Heat a pan for frying pancakes over high heat. Lubricate the bottom with vegetable oil using a kitchen brush. Mix the dough and scoop out a ladleful. Pour into the center of the pan and spread with the bottom of the ladle, giving it a round shape. Fry over medium heat until golden brown on both sides.

6. Place the fried zucchini pancakes on a board and let cool.

7. While they are cooling, let’s prepare the filling. Peel the garlic and chop it finely. Rinse and dry the pepper. Remove the seeds and cut the pulp into small cubes.

8. We use any minced meat that you like best or have in the refrigerator. Place it in a bowl, add chopped garlic and pepper. Mix.

9. Add adjika, Italian herbs, salt and ground pepper to the filling, mix. The filling is ready.

10. Grease each pancake with a small amount of mayonnaise. Add a portion of meat filling and roll it into a tube.

11. Cover the baking pan with parchment and grease it with butter. Place pancakes in one layer. Sprinkle each roll with grated cheese.

12. Bake for 25-35 minutes at 200 degrees. Baking time depends on the power of your oven.

Zucchini pancakes with minced meat and garlic are ready. Let cool slightly and serve with fresh vegetables and herbs. Bon appetit! And next time, be sure to try the pancake cake with liver - you’ll just lick your fingers.

Basic recommendations:

Zucchini of any variety and size are suitable for making pancakes. When using young vegetables, rinse them well. Large zucchini must be freed from seeds and peel.
Using this principle, you can make a zucchini cake. Just fry the minced meat in a frying pan, and then lay out the pancake - filling - pancake, etc. in a stack. Sprinkle cheese on top.
The meat filling in zucchini pancakes can be replaced with mushroom, cheese with herbs, and tomatoes.

Zucchini pancakes

In the summer-autumn period, one of the effective ways to please your loved ones with healthy and tasty dishes is to prepare zucchini pancakes. Outwardly, they will resemble thin pancakes, but slightly larger in diameter.

Using these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you don’t have to get too fancy, but simply put any filling on top of the finished pancakes and roll them into an envelope or some other way.

These vegetable pancakes are prepared with any milk or fermented milk products, served piping hot, and rich homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in preparing zucchini pancakes is to strictly observe all proportions and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, simply served with some sauce, and even made into a cake. This dish will be a wonderful tasty and satisfying breakfast for all family members.

Ingredients

Peeled zucchini: 400 g
Eggs: 3 pcs.
Wheat flour: 450 g
Milk: 700 ml
Salt: 1 tsp.
Vegetable oil: 4 tbsp. l.
Ground black pepper: to taste

Cooking instructions

The first step is to peel and remove seeds from the zucchini. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.

Next, use a blender to chop the zucchini.

Place chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and black pepper to taste.

Pour milk into the resulting zucchini mixture and mix again.

Then add flour little by little and stir until the consistency of the mixture becomes similar to kefir.

Pour vegetable oil into the dough and mix.

The dough for zucchini pancakes is ready.

Grease a frying pan with vegetable oil, heat it up and pour out an almost full ladle of dough. Distribute the dough in the pan and fry the pancake for 3-4 minutes.

Then turn the pancake over with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, not forgetting to grease the pan with oil from time to time. This amount of dough makes 20-25 pancakes.

It is advisable to serve the finished zucchini pancakes hot and flavor them with sour cream if desired.

Zucchini pancakes with kefir

Zucchini pancakes turn out to be very tender, and they contain much fewer calories than classic ones. For example, in the kefir-zucchini version below there is only 210 kcal per 100 g.

Required ingredients:

0.5 l of kefir;
3 cold eggs;
2 tbsp. flour;
1 medium zucchini;
2 tbsp. + 2 tbsp. sunflower oil for frying;
soda, sugar, salt.

Cooking steps:

We begin to mix the eggs with a whisk, add salt and granulated sugar to them.
Separately, we start mixing kefir with soda, waiting for a light foam to appear.
Finely grate the peeled zucchini.
Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
Add butter to the dough and mix with a fork.
Set aside the zucchini-kefir dough for about a quarter of an hour.
Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
We recommend greasing each of the still hot pancakes with butter.

Lenten zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below will definitely be appreciated by everyone who fasts.

Required ingredients:

1 large (or a couple of small) zucchini;
0.1 kg flour;
1 tbsp. granulated sugar;
Salt, oil.

An extremely simple and clear procedure for preparing zucchini pancakes without eggs:

Finely grate the peeled zucchini, add flour, salt and sugar.
We fry in a hot frying pan with oil.
Along with such pancakes, it is customary to serve sweet syrups, jam or sour cream.

Pancake zucchini cake

We advise all lovers of savory snack cakes to put off preparing the liver cake for now and try the delicious zucchini cake, which is suitable for both a friendly feast and a close family dinner.

Required ingredients:

2 zucchini;
1 turnip onion;
3 eggs;
8 tbsp. flour;
1 tbsp. sunflower oils;
1 tbsp. sour cream;
3 tbsp. olive oils;
1 tbsp. food vinegar;
1 tsp spicy mustard;
50 g cheese;
greens, salt, pepper.

To decorate this masterpiece we use fresh tomatoes and sprigs of herbs.

Cooking steps:

We will make our snack cake from zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
Add eggs to the vegetable mixture and mix again.
Add flour, after it has dispersed, we get a homogeneous mass into which we pour sunflower oil.
Fry the pancakes in a hot, oiled frying pan on each side. Don't make them too big or you'll have trouble turning over. If the pancakes tear in the pan, add a little flour to the dough.
Let the stack of prepared zucchini pancakes cool while we prepare the filling.
For a lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Separately grate the cheese.
Let's start assembling the cake. Grease each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

Tips and tricks

We begin kneading the dough immediately after the grated zucchini mass is ready.
In addition to recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help make the dough thicker, but then you can forget about the tenderness of the finished result.
It is necessary to pour the dough exclusively onto a hot and oiled frying pan, otherwise they will begin to stick and tear.
Vegetable pancakes can be filled with cheese, mushrooms, ham or even porridge.
We treat our loved ones to delicious pancakes for breakfast, lunch and dinner.

Zucchini and apple pancakes

A sweet version of pancakes that is perfect for breakfast! So, for 4 servings we need:

zucchini (preferably young) – 500 g;
apple – 200 g;
sugar – ½ cup;
chicken egg – 2 pcs.;
wheat flour – 250 g;
salt - a pinch;
soda - on the tip of a knife;
vegetable oil for frying.

Peel apples, remove cores and seeds. Grate both apples and zucchini on a fine grater. Mix with remaining ingredients. Fry pancakes in a frying pan greased with vegetable oil until golden brown. You can then dip the pancakes with a paper towel to remove excess oil. You can serve with sweet yoghurt or sour cream.

Zucchini pancakes

These vegetable pancakes are prepared with any milk or fermented milk products, served piping hot, and rich homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

Ingredients

Peeled zucchini: 400 g
Eggs: 3 pcs.
Wheat flour: 450 g
Milk: 700 ml
Salt: 1 tsp.
Vegetable oil: 4 tbsp. l.
Ground black pepper: to taste

Cooking instructions

The first step is to peel and remove seeds from the zucchini. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.

Next, use a blender to chop the zucchini.

Place chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and black pepper to taste.

Pour milk into the resulting zucchini mixture and mix again.

Then add flour little by little and stir until the consistency of the mixture becomes similar to kefir.

Pour vegetable oil into the dough and mix.

The dough for zucchini pancakes is ready.

Grease a frying pan with vegetable oil, heat it up and pour out an almost full ladle of dough. Distribute the dough in the pan and fry the pancake for 3-4 minutes.

It is advisable to serve the finished zucchini pancakes hot and flavor them with sour cream if desired.

Zucchini pancakes with kefir

Zucchini pancakes turn out to be very tender, and they contain much fewer calories than classic ones. For example, in the kefir-zucchini version below there is only 210 kcal per 100 g.

Required ingredients:

0.5 l of kefir;
3 cold eggs;
2 tbsp. flour;
1 medium zucchini;
2 tbsp. + 2 tbsp. sunflower oil for frying;
soda, sugar, salt.

Cooking steps:

We begin to mix the eggs with a whisk, add salt and granulated sugar to them.
Separately, we start mixing kefir with soda, waiting for a light foam to appear.
Finely grate the peeled zucchini.
Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
Add butter to the dough and mix with a fork.
Set aside the zucchini-kefir dough for about a quarter of an hour.
Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
We recommend greasing each of the still hot pancakes with butter.

Lenten zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below will definitely be appreciated by everyone who fasts.

Required ingredients:

1 large (or a couple of small) zucchini;
0.1 kg flour;
1 tbsp. granulated sugar;
Salt, oil.

An extremely simple and clear procedure for preparing zucchini pancakes without eggs:

Finely grate the peeled zucchini, add flour, salt and sugar.
We fry in a hot frying pan with oil.
Along with such pancakes, it is customary to serve sweet syrups, jam or sour cream.

Pancake zucchini cake

We advise all lovers of savory snack cakes to put off preparing the liver cake for now and try the delicious zucchini cake, which is suitable for both a friendly feast and a close family dinner.

Required ingredients:

2 zucchini;
1 turnip onion;
3 eggs;
8 tbsp. flour;
1 tbsp. sunflower oils;
1 tbsp. sour cream;
3 tbsp. olive oils;
1 tbsp. food vinegar;
1 tsp spicy mustard;
50 g cheese;
greens, salt, pepper.

To decorate this masterpiece we use fresh tomatoes and sprigs of herbs.

Cooking steps:

We will make our snack cake from zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
Add eggs to the vegetable mixture and mix again.
Add flour, after it has dispersed, we get a homogeneous mass into which we pour sunflower oil.
Fry the pancakes in a hot, oiled frying pan on each side. Don't make them too big or you'll have trouble turning over. If the pancakes tear in the pan, add a little flour to the dough.
Let the stack of prepared zucchini pancakes cool while we prepare the filling.
For a lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Separately grate the cheese.
Let's start assembling the cake. Grease each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

Tips and tricks

We begin kneading the dough immediately after the grated zucchini mass is ready.
In addition to recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help make the dough thicker, but then you can forget about the tenderness of the finished result.
It is necessary to pour the dough exclusively onto a hot and oiled frying pan, otherwise they will begin to stick and tear.
Vegetable pancakes can be filled with cheese, mushrooms, ham or even porridge.
We treat our loved ones to delicious pancakes for breakfast, lunch and dinner.

Pancakes made from zucchini and minced meat

Ingredients

zucchini – 400 g;
minced meat (any, to your taste) – 200 g;
garlic - a couple of cloves;
chicken egg – 2 pcs.;
wheat flour – 2 tbsp;
chopped herbs, salt, ground black pepper - to taste;
Khmeli-suneli seasoning, ground coriander (optional) - a pinch;
vegetable oil for frying.

These zucchini pancakes turn out juicy, tender and soft and are quite worthy of the status of cutlets that can be served with any side dish.

Grate the zucchini and drain off excess liquid. Pass the garlic through a press, finely chop the greens. Add to the zucchini along with the remaining ingredients and stir well. Fry in a frying pan in vegetable oil until golden brown on both sides.

Zucchini and potato pancakes

Ingredients (for 4 servings):

young zucchini – 2 pcs.;
potatoes – 2 pcs. (small);
wheat flour – 100 g;
chicken egg – 2 pcs.;
salt, ground black pepper - to taste;
vegetable oil for frying;
sour cream for serving.

Quite a filling version of zucchini pancakes. This can be served as a complete and independent dish, as well as a side dish for meat.

Grate the zucchini and potatoes on a fine grater, squeeze out the juice. Mix both vegetables, add the remaining ingredients and mix again. Grease a frying pan with sunflower oil and bake pancakes until golden brown on both sides. Serve with sour cream and, if desired, fresh chopped herbs.

Zucchini pancakes with milk: recipe with photos

Zucchini pancakes prepared according to this recipe with step-by-step photographs turn out tasty and tender. These pancakes are great to make during zucchini season, when you don’t know what to do with them.

Zucchini pancakes with sour cream are very satisfying. They will appeal to both adults and children.

Ingredients for zucchini pancakes:

zucchini – 1 pc. (I have about 300 g)
chicken eggs – 2 pcs.
wheat flour – 150 g
milk – 1 glass
parsley and dill - a few sprigs
salt - a pinch
ground black pepper - to taste
vegetable oil – 2-3 tbsp.

Cooking time: 1 hour.

How to make zucchini pancakes with milk

1) Prepare all the ingredients to make zucchini pancakes. You will need zucchini, wheat flour, milk, vegetable oil, black pepper, salt and herbs.

2) Peel the zucchini and remove seeds. If you have a young zucchini, you don’t have to peel it. Wash the zucchini and grate it on a fine grater.

Add salt and squeeze out excess juice.

3) In a large bowl, combine eggs and milk. Whisk.

4) Add grated zucchini.

5) Wash the parsley and dill and chop finely. Add to bowl with remaining ingredients. Stir.

6) Sift the wheat flour and add to the bowl. Mix gently; if the dough seems thick, add a little water or milk.

7) Add 2 tablespoons of vegetable oil to the finished dough and mix.

Fry the zucchini pancakes in a pancake pan, greased with a small amount of oil.

9) Use a wooden spatula to turn the zucchini pancakes over to avoid tearing them. They turn out very tender.

Fry the pancakes until golden brown, about 2 minutes on each side.

10) Place the finished zucchini pancakes in a pile on a plate; if desired, they can be greased with butter.

Serve zucchini pancakes warm with sour cream, sour cream sauce or mayonnaise.