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Zucchini pancakes without flour in the oven

2423

Kitchen Russian

Calorie content 103.3 kcal

Portions 8 port.

Cooking time 45 minutes

Proteins * 4.2 gr.

Fats * 6.8 g

Carbohydrates* 10.2 g

Zucchini pancakes without flour in the oven

Content

If you are looking for a recipe for a low-calorie vegetable dish with a delicate taste, then consider that you have already found it! Our zucchini and carrot pancakes are oven-baked and taste like Feta cream cheese. This cheese is soft, but often salty, which must be taken into account when preparing pancake dough. If you don’t want to, you do not need to add the cheese, but in this case add a little more flour so that the pancakes do not fall apart during cooking.

Ingredients

Cooking process

Zucchini is best used young - they are the most delicate, sweet and delicious, and their skin is very soft, it does not need to be peeled. Wash the zucchini, cut off the noses and tails (for old ones, peel and remove the seeds). Grate the flesh of the zucchini, salt, then leave in a bowl for 5-10 minutes to let the zucchini juice. You can also grate zucchini directly in a colander.

Squeeze the juice out of the zucchini by rubbing them with a potato crush.

Grate the carrots in the squash puree, finely chop the dill and onion.

Pound the cheese in a separate bowl (you can replace the cheese with non-acidic cottage cheese).

Add cheese to the dough, add the egg, flour there, then stir everything well. At the very end, taste the dough, add salt if necessary.

Heat your oven to 180 degrees, cover the baking sheet with baking paper, put the pancakes on it with a spoon. Bake the zucchini pancakes for 25-30 minutes.

If you want, make a yogurt or sour cream pancake sauce by adding salt, pepper, crushed garlic and lemon juice: all the ingredients must be mixed well. Eat zucchini pancakes hot with this delicious sauce or just sour cream.

Bon Appetit!