Eat for health!

Delicious zucchini pancakes with milk

According to this recipe, you can quickly cook from this summer vegetable hearty and tasty breakfast for your family. These pancakes can be stuffed with any filling. The main secret of this delicious dish - strict adherence to the proportion of products.

Ingredients:

• Peeled zucchini - 0.4 kg.
• Chicken egg - 3 pcs.
• Flour - 450 g.
• Milk - 0.7 l.
• Salt - 1 tsp
• Vegetable oil - 4 tbsp. l.
• Black pepper to taste.

Cooking process:

1. Wash the zucchini, remove the peel and remove all the seeds. Cut the zucchini into medium pieces.
2. Grind the chopped zucchini in a blender bowl.
3. Transfer the resulting mass to a bowl, beat into it chicken eggs, salt and sprinkle with black pepper to taste.
4. Then pour in the desired amount of milk to the zucchini and mix everything with a spoon.
5. Pour portionwise into dough. wheat flour, continuing to mix with a spoon until the dough acquires the consistency of kefir.
6. Then add 4 tablespoons of oil to the dough and mix well again.
7. The dough is ready, you can fry the pancakes.
8. Heat up a frying pan well and grease it with oil.
9. Pour the batter into the pan and spread evenly over the surface.
10. Fry pancakes on both sides until golden brown, turning them over with a spatula. Grease the pan periodically with oil. This dough will make about 20 pancakes.
11. Serve the pancakes hot.

Bon Appetit!

Pancakes from zucchini: a minimum set of ingredients

From the zucchini pancakes prepared according to the proposed recipe, you can then creatively transform them into a cake, pizza and rolls. Try and create your own culinary masterpieces.

Ingredients:

• Young zucchini - 2 pcs.
• Wheat flour - 3 tbsp.
• Chicken eggs - 2 pcs.
• Salt - 1 tsp
• Oil for frying.

Cooking process:

1. Rinse the zucchini well under running water and remove the peel and seeds.
2. Then grind the zucchini on a grater with medium holes. According to your taste, you can grate zucchini on a fine or coarse grater or twist in a meat grinder.
3. Place the chopped zucchini in a bowl for kneading the dough, beat chicken eggs into them, salt and mix well.
4. Then pour wheat flour into the dough in portions and mix it with a whisk. Determine the amount of flour according to the juiciness of the zucchini. Your dough should have the same consistency as heavy sour cream.
5. Heat a frying pan with an average diameter (up to 20 centimeters) well over a fire and pour a little vegetable oil on it.
6. Put three tablespoons of the resulting dough in the middle of the heated pan, immediately spreading it quickly over the entire surface.
7. Fry the pancakes for a few minutes on each side until golden brown, gently flipping with a spatula. You should have up to 15 pancakes.
8. You can immediately serve ready-made pancakes hot to the table, or you can make them rolls or pizza with any filling.

Eat for health!

Pancakes from zucchini: a classic recipe

The recipe, although it is called a classic, is simple and quick to prepare. The most important thing in it is the choice of zucchini: either young or very ripe fruits. Then your dish will be rosy and lush.

Ingredients:

• Two zucchini - 200 g each.
• Chicken egg - 2 pcs.
• Flour - 5 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Green dill - 1 bunch.
• Salt and black pepper to taste.

Cooking process:

1. Zucchini (better take fresh vegetables) rinse well and, if the vegetable is ripe, peel.
2. Grind the zucchini either on a fine grater or in a blender bowl.
3. Squeeze out excess juice through a piece of gauze, otherwise the dough will be liquid.
4. Place the resulting zucchini mass in a bowl for kneading dough.
5. Rinse fresh dill, finely chop and add to zucchini.
6. Beat the chicken eggs into the mass, salt it and sprinkle with black pepper to taste.
7. Mix well with a spatula.
8. Without stopping kneading the dough, add wheat flour to it in portions, one spoon at a time. Your pancake batter should be flour-free and have a creamy texture. If the dough turned out to be liquid (extra zucchini juice or large eggs), then add a little more flour.
9. Heat the pan with vegetable oil well and put the dough on it in the form of a circle of the same uniform thickness with a spoon so that the pancakes are well fried.
10. Fry the pancakes over low heat until golden brown on both sides. Turn them over with a spatula.
11. First, place the finished pancakes on a paper towel to remove excess oil, then arrange on portioned plates and serve. They are very tasty with sour cream, various sauces, especially with mayonnaise and ketchup.

Bon Appetit!

Delicate zucchini pancakes with soda

This recipe for fluffy and thin squash pancakes for breakfast is notable for its simplicity and practicality. Try it!

Ingredients:

• Zucchini or young zucchini - 1 kg.
• Chicken eggs - 3 pcs.
• Kefir or sour cream - 125 g.
• Flour - 1.5 tbsp.
• Soda - 0.5 tsp
• Salt and black pepper to taste.
• Vegetable oil for frying.

Cooking process:

1. First, choose young zucchini or zucchini for pancakes.
2. Rinse the vegetables well under running water and grate with medium holes or in a food processor.
3. Place chopped zucchini in a separate bowl for kneading dough.
4. Put everything to the zucchini necessary ingredients in the indicated quantities. Mix the dough well.
5. Then pour flour into the dough in portions, continuing to mix it. Adjust the amount of flour according to the consistency of the dough. Be sure to keep in mind that thick dough will make thick pancakes, and for thin dough you need a more liquid one.
6. Let the kneaded dough rest for 10 minutes. At this time, taste the dough and add salt and pepper. You can put chopped fresh herbs in the dough.
7. To bake pancakes, take a medium frying pan, as it is easier to bake zucchini pancakes on it, and heat it well.
8. Spoon the batter onto the pan, spreading it evenly over the surface. How thick to make a pancake - determine for yourself.
9. Bake pancakes for small fire and under a closed lid.
10. Zucchini pancakes are easily torn when turned over with a spatula, so you can turn them on the other side using another flat lid. Press the lid firmly onto the pan, quickly turn the pan over and the pancake will be on the lid.
11. Place it on the other side back into the skillet. This way you quickly fry everything zucchini pancakes, and from this number of products you get 8 pieces.
12. Serve cooked pancakes hot with any sauce or sour cream.

Bon Appetit!

The ripening season of vegetables is in full swing, which means that it's time to enrich your body with vitamins due to various healthy meals. One of these can be safely called pancakes from zucchini, this simple vegetable delicacy is prepared, both with filling and without it, it all depends on the taste preferences of the hostess.

To make your pastries varied and truly interesting - we offer simple recipes its fast preparation.

Ingredients

The volume of the glass in the recipe is 250 ml.

• - 2 pcs. + -
• - 3 tablespoons + -
• — 1 glass (maybe less) + -
• - 3 pcs. + -
• - 1/2 tsp + -
• - 1 glass + -

How to cook and fry zucchini pancakes

If you are driving healthy lifestyle life and keep proper nutrition, then the recipe for non-sweet zucchini pancakes is just for you. Of course, you can’t call zucchini pancakes dietary, but the benefits of them are much greater than the fried test pancakes that are familiar to us.

In our recipe, the dough will not have a classic look, moreover, it will not even contain sugar, but this will not prevent us from creating great snack, the taste of which you will definitely like.

1. We clean the zucchini from the peel, rub them on a fine grater.
2. Add salt, eggs, greens if desired, to the squash mass. Mix everything thoroughly with a whisk (until smooth).
3. Pour the sifted flour into the “dough”, mix it, add vegetable oil, mix again, pour in the milk, beat the mass with a whisk until smooth.
4. We heat the pan on the fire, pour the dough into it, bake thin pancakes with zucchini until browned on both sides. Before baking, you can grease the pan with a piece of lard so that pancakes do not stick to it. For the same reason, it is not recommended to add sugar to the “dough”, without it the pancakes are evenly browned and do not burn.

It is better to use a cast-iron pan for baking pancakes from zucchini, in extreme cases, with non-stick coating. You can serve zucchini pancakes with anything: with mayonnaise, sour cream, sauce, and even with condensed milk.

Korean pancakes at home: a recipe with carrots

Another simple option for making your favorite pancakes is a Korean recipe. Those who are familiar with Korean dishes, including s, may mistakenly think that Korean pancakes with zucchini are a spicy and exotic dish.

However, in fact, there are no specific spices or savory ingredients in baking. Therefore, its taste is quite acceptable for our diet, although it has peculiar notes that appear mainly due to wine vinegar and soy sauce used for dipping pancakes.

Ingredients

• Water - 1.5-2 tbsp.;
• Zucchini (or zucchini) - 600 g;
• Carrots - 2 pcs.;
• Eggs - 2 pcs.;
• Vegetable oil (for frying) - to taste;
• Flour - 2 tbsp.;
• Salt - 2 tsp;
• Garlic - 2 cloves;
• Ground black pepper - to taste;
• Onion - 1 pc.

How to cook Korean zucchini pancakes

1. We clean the zucchini (if the fruits are young, then you can use them together with the peel). Cut the vegetable into medium pieces.
2. Three carrots on a Korean grater.
3. We cut the onion finely.
4. We press the garlic under a press or finely chop it by hand.
5. We mix together all the chopped ingredients, add water, salt, eggs to them, mix everything.
6. Pour flour in portions, add pepper to the mass. In the process of adding flour to the dough - do not forget to stir it.
7. We heat the pan, grease the bottom with vegetable oil.
8. We spread the dough into the pan, level it with a spoon on the surface of the pan, bake pancakes under a closed lid over low heat.

Fry pancakes with zucchini until browned on both sides. However, special attention should be paid to baking baking from the inside. On average, it takes 5 minutes to fry pancakes on each side. On this easy cooking Korean-style vegetable pancakes are over, the dish can be served with sauces at the table.

Pancake zucchini cake with cheese

If you really want to surprise your household or guests, then just pancakes for lunch are not for you, you need real cake from zucchini pancakes. At first sight, complex dish, is done 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 in order to cook 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 density 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

1. Grate young squash fruits with peel on a fine grater.
2. Add pepper, eggs, salt to the resulting mass, mix the products thoroughly.
3. Pour the sifted flour into the mixture. Determine the exact amount yourself, the main thing is that the consistency of the dough becomes like thick sour cream.
4. We heat the pan, bake pancakes on it. Before frying each new pancake, the pan should be lubricated with a small portion of sunflower oil.
5. We bake pancakes on a small fire and always under a closed lid so that they are well baked.
6. Preparing a filling for pancake cake from zucchini: mix paprika, sour cream / mayonnaise, chopped garlic.
7. We spread the baked pancakes in a pile, lubricating each with the resulting dressing.
8. Sprinkle the top (last) pancake with grated cheese, remove the cake into the oven preheated to 180 ° C, bake the zucchini pie in the “Grill” mode.
9. As soon as you notice that the cheese has melted enough, take out the homemade squash cake from oven and serve it to the table.

Before taking a dish for cooking, it is important to be able to choose and prepare its main ingredients - zucchini. After all, it will depend on the quality of this product. How delicious, ruddy and fluffy pancakes will turn out.

For zucchini pancakes, either young zucchini or already ripe fruits are best suited. Depending on the “age” of the fruit, there is a “peel” step in the cooking recipe, or it is not. For example, in a young fruit, the skin is thin and smooth, and therefore it makes no sense to cut it off, otherwise half of the zucchini pulp itself will be cut off along with it. But mature zucchini has a dense peel that cannot be eaten, therefore, to make pancakes, it must be cut off in a charming manner.

To cook pancakes from zucchini, you need to use fresh fruits that are not damaged, then the product preparation scheme is as follows:

• If the fruit is ripe, remove the skin;
• Grate the fruits on a fine grater to make a puree, or use a blender for this purpose;
• If you get a lot of juice, then better puree squeeze with gauze, otherwise the dough will turn out to be too liquid;

Only after such a preparatory process can zucchini be used to make pancakes.

Pancakes from zucchini: a classic recipe

The simplest recipe, which is also a classic, will take no more than an hour, but the dish comes out 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 tablespoons of flour with a slide;
• Two tablespoons of vegetable oil;
• A bunch of fresh dill;
• Salt and ground pepper to taste.

Step by step cooking instructions:

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 with ketchup or mayonnaise.

Zucchini pancakes with mushrooms

except classic recipe, we suggest that you familiarize yourself with a more complex recipe, which also includes mushrooms. Such a dish can be served not only for dinner, but also on the festive 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:

1. Add the eggs to the zucchini puree and mix.
2. Mushrooms cut as small as possible, chop the onion. Put these ingredients in a separate bowl, season with spices, let stand for 15 minutes, and then add them to the bowl with zucchini and eggs.
3. Next, flour must be added to the total mass, mixing the dough so that there are no lumps.
4. Pour a frying pan with vegetable oil, put pancakes in a canteen boat and fry them on both sides over low heat, otherwise the mushrooms will remain raw.

Advice! In order for the dough to bake well inside, after the pancake is turned over to the other side, press down with a spatula. And ready-made pancakes can be additionally slept with fresh herbs for flavor.

Sweet zucchini pancakes for children and adults

Sometimes it is so difficult to persuade children to eat something healthy, but you can go for a little trick by preparing sweet pancakes from zucchini, which will certainly appeal to both children and adults with a sweet tooth.

Required Ingredients:

• Two medium-sized zucchini;
• 150 grams of flour;
• A tablespoon of granulated sugar;
• One egg;
• Salt and baking soda on the tip of a teaspoon;
• Vegetable oil.

Cooking method:

1. Mix zucchini puree, egg, sugar, salt and baking soda in a bowl so that a homogeneous mass is obtained.
2. In the main composition, add flour in full, knead the dough.
3. Heat the frying pan, pour vegetable oil, put the dough with a tablespoon, forming pancakes.
4. On one side and the other, the pancakes are fried for three minutes.
5. Serve ready-made sweet zucchini pancakes with jam, honey or sour cream.

And you can also make zucchini.

Several useful tips regarding the process of cooking zucchini pancakes, they will help housewives avoid common mistakes and prepare a really tasty, healthy and high-quality dish:

1. The dough should be kneaded as soon as the grated squash mass is ready.
2. Also, you can not leave the dough to infuse, it must be used immediately after it is mixed. The fact is that there is a lot of liquid in zucchini, and if the dough stands a little, it will become very liquid and it will no longer be possible to fry pancakes from it. If the dough has already become liquid, you can add more flour to it, but then the pancakes will turn out to be less tender.
3. The pan with oil must be preheated, otherwise the pancakes will stick.
4. As additional ingredients, you can add not only mushrooms, but also cheese, ham, meat and even semolina.
5. Zucchini pancakes can be eaten for breakfast, lunch, and dinner.

There are many step by step recipes with a photo of how to cook zucchini pancakes, so you can safely experiment and choose your favorite recipe! Just a few ingredients - and on the table a nutritious, healthy dish.

In the summer-autumn period, one of effective ways please your loved ones with useful and delicious meals is the preparation of pancakes from zucchini. Outwardly, they will resemble thin pancakes, but a little larger in diameter.

Taking such pancakes as a basis, you can make a lot of delicious snacks: rolls, snack pies and cakes. If you wish, you can not be particularly sophisticated, but simply put any filling on top of the finished pancakes and roll them up with an envelope or in some other way.

Such vegetable pancakes are prepared on any milk or fermented milk products, are served on the table piping hot, and fat homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in cooking zucchini pancakes is to strictly follow all the proportions and follow the recipe. Pancakes from zucchini, like any other pancakes, can also be stuffed with something, just served with some kind of sauce, and even make a cake out of them. Such a dish will be wonderful tasty and hearty breakfast for all family members.

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 20 servings

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: taste

Cooking instructions

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





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



Mix well.



Pour milk into the resulting zucchini mixture and mix again.



Then gradually pour in the flour and mix until the consistency of the mixture becomes similar to kefir.



Pour vegetable oil into the dough, mix.



Dough for zucchini pancakes is ready.



Spread a frying pan with vegetable oil, heat it up and pour in an almost full ladle of dough. Spread the batter over 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, remembering to occasionally grease the pan with oil. From this amount of dough, 20-25 pancakes come out.



It is advisable to serve ready-made zucchini pancakes to the table hot and flavor with sour cream if desired.



Zucchini pancakes are very tender, while the calories in them are much less than in the classic ones. For example, in the variant in the kefir-zucchini version below, only 210 kcal per 100 g.

Required Ingredients:

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

Cooking steps:

1. With a whisk, we begin to mix the eggs, add salt and granulated sugar to them.
2. Separately, we take up mixing kefir with soda, waiting for the appearance of light foam.
3. Finely grate the zucchini without peel.
4. We combine the squash mass with kefir and egg, mix until smooth, add flour and mix again.
5. We add oil to the dough, mix with a fork.
6. We set aside the squash-kefir dough for about a quarter of an hour.
7. Zucchini pancakes are fried in a heated and oiled frying pan, frying should be done on both sides. Use a wooden spatula to flip.
8. Each of the still hot pancakes is recommended to grease butter.

Lean zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below is sure to be appreciated by everyone who adheres to the post.

Required Ingredients:

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

Extremely simple and understandable cooking order zucchini pancakes without eggs:

1. Finely rub the peeled zucchini, add flour, salt and sugar to them.
2. We fry in a hot and oiled frying pan.
3. Together 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 postpone the preparation of liver cakes and try the delicious squash, which is suitable for a friendly feast and for a close family dinner.

Required Ingredients:

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

To decorate this masterpiece, we use fresh tomatoes and branches of greenery.

Cooking steps:

1. We will fold our snack cake from zucchini pancakes. To do this, we pass peeled zucchini and onions through a meat grinder, add salt and add spices to the resulting mass. In the process, the vegetables will release juice, do not drain it.
2. Add eggs to the vegetable mass, mix again.
3. We introduce flour, after it disperses, we get homogeneous mass into which we add sunflower oil.
4. Fry pancakes on a hot, oiled pan on each side. Don't make them too big or you'll have trouble flipping. If the pancakes in the pan are torn, add a little flour to the dough.
5. We give a stack of ready-made zucchini pancakes to cool, and at this time we are preparing the filling.
6. For a lubricant layer, mix olive oil, vinegar or lemon juice, spices, mustard with sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Grate the cheese separately.
7. Let's get started with the cake. Lubricate each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
8. If desired, we layer the cake with tomato slices, we use them together with chopped herbs for decoration.

1. We start kneading the dough immediately after the grated squash mass is ready.
2. In addition to recipes for pancakes on kefir, do not leave the dough to infuse, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help to make the dough thicker, but then you can forget about the tenderness of the finished result.
3. It is necessary to pour the dough exclusively on a hot and oiled pan, otherwise they will begin to stick and tear.
4. The filling for vegetable pancakes can be cheese, mushrooms, ham or even porridge.
5. Treat delicious pancakes their family for breakfast, lunch and dinner.

We are waiting for your comments and ratings - this is very important for us!

Ripening one of the first vegetables in spring, giving two or even three harvests per season, zucchini deserves to be considered. various ways cooking. For example, zucchini pancakes. You can take a basic recipe, and on its basis, by adding different ingredients, create dozens of options for a tasty, healthy, satisfying dish.

These are not vegetable pancakes, namely pancakes. They are baked thin, they turn out tender, with a delicious crispy rim.

For 4 young medium zucchini we take:

• 4 chicken eggs;
• 160 ml 2.5% cold milk;
• 100 g sour cream (15%);
• 130-160 g of premium wheat flour;
• 3 art. l. vegetable oil;
• to taste ground black pepper;
• salt.

Time is 50 minutes. Calorie content of 100 g - 94 kcal.

How to cook zucchini pancakes:

Stack up. Serve with tomatoes, herbs, sour cream sauce, cheese.

Pancakes from zucchini "Spicy" on kefir

Overall, a simple yet delicious recipe. Thanks to kefir, pancakes are soft, delicate. Spices give the dish a spicy, very unusual taste and incredibly delicious flavor.

For 500 g of young zucchini we take:

• 1 egg;
• 5 st. l. kefir (2.5%);
• 150 g white flour;
• 150 ml of warm boiled water;
• 3 art. l. sunflower oil;
• 1/3 tsp baking powder;
• 1/3 tsp. curry, turmeric, black pepper;
• a small bunch of dill;
• a pinch (to taste) of salt.

Time - 40 minutes. Calorie content of 100 g - 113 kcal.

How to cook:

1. Washed, unpeeled zucchini finely three in a deep bowl. Salt, mix. Leave for 10 minutes for the juice to stand out.
2. Mix all ingredients except flour in a separate bowl. Add to vegetable mass. We mix.
3. Gradually add the sifted wheat flour. Knead soft dough.
4. Pour in a little water, achieving the consistency of the dough, like liquid sour cream.
5. Add oil. Knead.
6. Pour the zucchini dough in small portions into a hot cast-iron pan. Fry until golden brown over medium heat on both sides.

We lay out ready-made spicy pancakes from zucchini in a pile. Brush each with butter if desired. Serve with vegetables, cream or sour cream sauce, salted cheeses. You can wrap minced meat fried with onions, cottage cheese with mayonnaise and herbs in kefir zucchini pancakes.

Diet squash pancakes without flour

Thin pancakes from young zucchini can be made without any problems without the obligatory component of any dough - flour. At the same time, the cakes do not fall apart, they turn out to be airy, light. A very simple, low-calorie diet meal.

For 2 medium young zucchini we take:

• 2 eggs;
• a pinch of salt and ground pepper;
• 3 art. l. vegetable oil.

Time is 25 minutes. Calorie content of 100 g - 67 kcal.

See also: How I lost 19 kg in a month and a half

How to cook:

1. Puree the washed zucchini with the skin in a blender or finely rub on a grater. Salt, season with pepper.
2. Leave the vegetable mass for 5-7 minutes to extract the juice. Remove excess liquid with a spoon or carefully drain.
3. Crack an egg into the zucchini. Mix thoroughly.
4. Drip a little oil into the pan, turn on medium fire. When the pan is hot, pour the zucchini dough with a ladle so that you get small pancakes.
5. Fry on both sides for a minute until a barely distinguishable golden hue.

We spread ready-made diet pancakes on a paper towel to get rid of excess fat. Served with low-fat sour cream, sauce made from natural yogurt(kefir), garlic and herbs.

If desired, you can flavor the dough with various spices, add chopped parsley, season herbs taste. Or mix with zucchini grated carrot. The dish will not cease to be dietary, but it will win in terms of taste.

Fragrant pancakes from zucchini, garlic and hard cheese

The basis of this dish is young zucchini. Garlic is added for flavor and some piquancy. Cheese makes pancakes hearty and "hides" the watery taste of vegetables.

For 500 g of young zucchini we will take:

• 2 cloves of garlic;
• 100 g of hard cheese;
• 1 chicken egg;
• 3 art. l. flour;
• 1 st. l. sunflower oil;
• a pinch of salt.

Time is 30 minutes. Calorie content of 100 g - 122 kcal.

How to cook zucchini pancakes with cheese and garlic:

1. Finely grate the washed zucchini along with the peel. Salt, leave for 7 minutes alone. Do not drain the separated juice.
2. We drive an egg into vegetable chips, add garlic (pass through a press), grated coarse cheese. We mix.
3. We introduce into the dough little by little the sifted flour. Knead the dough until smooth.
4. Add vegetable oil. Mix for the last time.

Fry zucchini pancakes with cheese and garlic in oil until golden brown. Serve with sour cream or yogurt sauce seasoned with a mixture of chopped herbs (basil, parsley, dill).

See also: How I increased my breasts by 2 sizes in 1 week

Lean pancakes from zucchini and carrots without eggs

This recipe can be used for vegetarian cuisine, as well as in the menu diet food or meals for fasting. Despite the modest set of ingredients and ease of preparation, zucchini and carrot pancakes turn out to be quite satisfying, delicate in taste, with a pleasant sweet and spicy aroma.

Products for 3 medium young zucchini:

• 2 small carrots;
• 1 head of onion;
• 2 cloves of garlic;
• 150 g of semolina;
• a pinch of salt and black pepper;
• 3 art. l. vegetable oil.

Time is 50 minutes. Calorie content of 100 g - 76 kcal.

How to cook:

1. Finely grate washed zucchini and peeled carrots. Pour into a deep bowl. Squeeze garlic through a press there.
2. Sprinkle vegetable shavings with semolina. Salt, pepper. Stir the mixture and set aside for 30 minutes.
3. Onions clean, cut small cube. We pass from 1 tbsp. l. vegetable oil 5 minutes. Cool down.
4. Mix the softly fried onion with the rest of the ingredients.

We bake small pancakes in a hot cast-iron pan, as usual. Place on paper towel to remove excess fat. Serve with fresh tomatoes and herbs.

Rules for cooking squash pancakes for diabetes

The diet of a diabetic requires constant monitoring of caloric content, nutritional value, glucose content, glycemic index of products. Zucchini with elevated blood sugar levels can and should be consumed. However, vegetable dishes must be prepared according to certain rules.

So, it is better to use zucchini for pancakes only young ones. Thick-skinned large specimens must be cleaned and seeds removed from them. It is recommended to take coarse rye flour for the dough or mix it with wheat in equal parts.

Basic set of squash pancake products for diabetics:

• 500 g zucchini;
• 1 chicken egg;
• 1 st. rye flour;
• a few sprigs of parsley and dill;
• a pinch of salt and ground black pepper.

Time is 30 minutes. Calorie content of 100 g - 114 kcal.

How to cook pancakes with zucchini for diabetics:

1. Washed vegetables (peeled without seeds) puree with a blender or grate.
2. Grind the greens with a knife, pour over the zucchini. Salt, pepper. Stir, leave to extract juice.
3. Beat and add the egg to the vegetable mass.
4. little by little interfere rye flour until you get a homogeneous dough similar in structure to liquid sour cream.
5. It is necessary to fry zucchini pancakes in vegetable, and preferably in olive oil with the addition of water. Achieve a golden crust should not be - with diabetes it is harmful to eat fried foods.

Zucchini pancakes can be seasoned with 10% sour cream, served with kefir (yogurt) sauce with herbs. However, it is better to eat without any additives so as not to increase the calorie content and glycemic index of the dish.

Dessert from zucchini: sweet pancakes with apple and cinnamon

The uniqueness of the zucchini is that it absorbs and seems to imitate the tastes of the products combined with it. Therefore, not only snacks, side dishes, pickles and marinades, but also desserts can be prepared from this vegetable. Sweet pancakes with apples are the easiest of them all.

Products for 2 medium young zucchini:

• 1 large apple;
• 1 chicken egg;
• 2 tsp Sahara;
• 5 st. l. premium wheat flour;
• A pinch (to taste) of cinnamon;
• 1/3 tsp soda slaked with lemon juice;
• salt on the tip of a knife.

Time - 35 minutes. Calorie content of 100 g - 102 kcal.

How to cook sweet zucchini pancakes:

1. Washed young zucchini finely three. Set aside to let the juice stand out. Drain off excess liquid.
2. My apples, remove the peel, rub with large chips.
3. We combine zucchini and apple chips in one container, drive in an egg, add sugar and salt.
4. Gradually add the flour, carefully stirring the lumps. Add slaked soda. We mix.
5. Let the dough rest for 10 minutes.

Fry pancakes in a hot frying pan vegetable oil or bake in the oven for 10 minutes on each side at a temperature of 200 degrees. Serve dessert warm or cold. homemade sour cream, jam, condensed milk.

Recipes for pancakes from zucchini are diverse. All of them are united by a simple set of ingredients and ease of preparation. And yet there are a few nuances that make the dish perfect.

What you need to know:

1. Pancakes from young zucchini will taste better when the vegetable is rubbed along with the thin skin and seeds. In large, overripe specimens, only the pulp is used.
2. Zucchini is a watery vegetable. Therefore, before kneading dough for pancakes from salted chips, the excess of the released liquid is drained.
3. To obtain a uniform texture of pancakes, rub the zucchini as finely as possible. Or grind with a blender. On a coarse grater, vegetables are rubbed for thick pancakes and pancakes, similar to potato pancakes.

Thin zucchini pancakes can be served in the form of mini-rolls stuffed with boiled beets with garlic and mayonnaise, salted soft cheese and yogurt mashed potatoes fried with onions minced meat, salted fish. For a change and a beautiful presentation, you can make snack cakes from vegetable pancakes. It will not be a shame to present such a dish to guests even at a dinner party.