Zucchini and Parmesan Pancakes

Name: Zucchini and Parmesan Pancakes
Yield: 8 g
Ingredients: 500 g Zucchini; 50 g Parmesan; 100 g Wheat flour; Salt; 1 pcs Egg

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Tender vegetable pancakes with cheese — perfect for a quick breakfast or snack.

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Grate the zucchini on a fine grater and squeeze out the excess moisture.

Mix in an egg, salt, flour, and grated Parmesan until smooth.

Pan-fry over medium heat with the lid on, with or without oil.

Serve with your favorite toppings.

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