Healthy and Savory Zucchini and Egg Pancake

Zucchini and Egg Pancake: A Fresh Combination of Zucchini and Eggs! A Delicious and Healthy No-Flour Diet Pancake!

Healthy and Savory Zucchini and Egg Pancake

Zucchini is an excellent ingredient for dieting, being low in calories and rich in potassium, which helps reduce swelling. We’ve created a delicious Zucchini and Egg Pancake using this healthy zucchini and savory eggs. By adding just a little onion to the zucchini and eggs, you get a light and savory pancake dish without any flour! Here’s a delightful zucchini recipe that’s both tasty and good for your health.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Diet / Healthy
  • Cooking : Pan-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Basic Ingredients

  • 1 medium zucchini
  • 1/2 medium onion
  • 4 large eggs
  • Cooking oil

Seasoning

  • 6 pinches of salt
  • 2 pinches of black pepper

Cooking Instructions

Step 1

First, prepare one medium zucchini. Finely julienne the zucchini, leaving about a 2-inch section intact. Thinly slice this remaining section for garnish later.

Step 1

Step 2

In a bowl, whisk the 4 large eggs until well beaten. Add the julienned zucchini and the half of the onion (also julienned) to the bowl. Season with 6 pinches of salt and 2 pinches of black pepper. Mix everything thoroughly to create the pancake batter.

Step 2

Step 3

Heat a generous amount of cooking oil in a non-stick pan over medium heat. Arrange the thinly sliced zucchini pieces decoratively in the pan. Then, ladle the zucchini and egg batter over the arranged slices, spreading it evenly to form a pancake shape.

Step 3

Step 4

Reduce the heat to the lowest setting. Cover the pan with a lid and let the pancake cook slowly. After about 5 minutes, the bottom should be mostly cooked. You’ll know it’s time to flip when the edges of the batter look set and slightly firm, and the pancake moves freely when you gently shake the pan. To flip, place a large plate over the pan and carefully invert them together. Ensure the plate is larger than the pan for safe flipping.

Step 4

Step 5

After flipping, add a little more oil to the pan. Gently slide the pancake back into the pan from the plate. Reshape the edges if necessary. Continue to cook on the lowest heat setting, covered with a lid, for about 5 more minutes until the center is thoroughly cooked and the bottom is golden brown.

Step 5

Step 6

Your delicious Zucchini and Egg Pancake, made with fresh zucchini and eggs, is now ready! The natural sweetness of the zucchini combined with the savory eggs creates a light yet satisfying diet-friendly pancake. Seasoned simply with salt and pepper, it’s not too overpowering. Enjoy this delightful, flourless diet pancake with its subtly sweet and savory flavor that keeps you wanting more!

Step 6



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