Zucchini Pancakes with Parmesan

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

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Light and 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 you have a smooth batter.

Fry over medium heat under a lid, with or without oil.

Serve with your favorite toppings.

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