Skip to contentZucchini Pancakes Stuffed with Ground Beef and Mozzarella Cheese
- 2Â eggs
- 2 medium grated zucchini (approx. 500 g )
- 3Â tablespoons of oat or almond flour
- 1Â teaspoon of baking powder
- Salt and black pepper to taste
- 300g of lean ground beef
- 1/2Â small chopped onion
- 1Â crushed garlic clove
- Dried herbs to taste (oregano, thyme, etc.)
- 100g of grated mozzarella cheese
- Olive oil for cooking
- Grate the zucchini and drain them well to remove excess water.
- In a bowl, mix the eggs, zucchini, flour, yeast, salt and pepper until you get a smooth batter.
- In a frying pan with a little oil, sauté the onion and garlic until tender.
- Add the ground beef, season with salt, pepper, and herbs, and cook until the liquid evaporates. Set aside.
- Heat a non-stick frying pan and add a little oil. Place 3 tablespoons of the zucchini mixture in the pan and form discs about 10 cm in diameter.
- Cook the pancakes for 1 to 2 minutes on each side until golden brown and firm.
- Place 2 tablespoons of cooked meat on each pancake, sprinkle with grated cheese and fold in half or roll up.
- Cover the pan and cook for 1 more minute to melt the cheese completely. Serve hot.
Notes
- Drain the zucchini very well so that the dough is not runny.
- You can substitute the meat with vegetable protein or shredded chicken.
- Use finely grated cheese to make it easier to melt.
- It can be frozen after cooking.
- Prep Time:Â 15 minutes
- Cook Time:Â 20 minutes
- Category:Â Main course
- Method:Â In a pan
- Cuisine:Â Mediterranean
Nutrition
- Serving Size:Â 1 pancake
- Calories:Â 220
- Sugar:Â 3 g
- Sodium:Â 340 mg
- Fat:Â 13 g
- Saturated Fat:Â 6 g
- Unsaturated Fat:Â 6 g
- Trans Fat:Â 0 g
- Carbohydrates:Â 8 g
- Fiber:Â 2 g
- Protein:Â 18 g
- Cholesterol:Â 65 mg
