Zucchini and onion pancakes are a delicious savory variant of classic pancakes. This recipe is perfect as a light but tasty side dish. The zucchini and onions are combined with a batter made with eggs, flour, milk, and grated Parmesan cheese, then cooked in a pan with a drizzle of extra virgin olive oil. The pancakes are soft and tasty, enhanced by a hint of nutmeg. Ideal to be served as an accompaniment to meats or fish, but they can also be enjoyed on their own.
The ingredients are for about 30 pancakes
Peel the onions, wash them and slice them finely; trim the zucchini, wash them and cut them into thin rounds
In a non-stick pan, sauté the onions with half of the oil without letting them brown; add the zucchini and cook for 3-4 minutes
Blend the milk with the eggs, add the flour, 50 g of grated Parmesan cheese, the blended onion and zucchini mixture, and a pinch of salt, pepper, and nutmeg
Heat a pan, preferably non-stick, brush it with oil, and distribute the prepared mixture by spoonfuls, keeping them well separated; cook the pancakes for 2-3 minutes on both sides
Continue with the same procedure until the mixture is finished
Place the slightly overlapping pancakes in a baking dish, brush them with cream, sprinkle with the remaining grated cheese, and let them gratin for a few minutes in a very hot oven or under the grill
Serve hot
Non-stick Pan
Whisk
Italy
| Energy (kcal) | 566.95 |
| Carbohydrates (g) | 2.57 |
| of which Sugars (g) | 1.47 |
| Fat (g) | 60.77 |
| of which Saturates (g) | 9.74 |
| Protein (g) | 2.47 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.08 |
