Delicious zucchini pancakes in the oven: recipes step by step

Zucchini fritters are a delicious fall dish. It completely refutes the myth of zucchini as a vegetable without any benefit and without any taste. It can be dietary or hearty, depending on the other ingredients and the frying method. Served with sauce and salad, zucchini pancakes can be a complete dinner.

The benefits of zucchini are also beyond doubt. It contains many vitamins (A, E, C, H, group B), mineral salts and microelements (zinc, magnesium, iron, potassium, calcium), and at the same time it is indispensable in diets, since it contains only 23 kcal per 100g. Master the preparation of zucchini pancakes, and your table will become healthier and more varied.

Did you know? That zucchini was brought to Europe from America in the 16th century, but at first they were grown only for decorative purposes, thanks to their large bright flowers.

PP zucchini pancakes without adding flour

Flourless zucchini pancakes are not only tasty, but also low in calories.

Ingredients:

• 500 g of young zucchini;
• 1 egg;
• 30 g vegetable oil;
• salt, pepper to taste.

Peel the zucchini and chop with a grater or vegetable slicer. Then we squeeze them out, getting rid of excess moisture.

Add the egg, add salt, pepper and mix thoroughly.

Place a frying pan on the fire and heat the oil in it. Spoon out our mixture. Once the bottom side is fried and golden, turn it over and fry the other side as well.

These pancakes are delicious with a salad of fresh herbs and sour cream.

Diet zucchini fritters with parmesan

These pancakes are perfect for breakfast, afternoon snack or even dinner. After all, they cannot harm the figure. They fry quickly, which means they absorb less oil. Both adults and children will love these pancakes!

Description of preparation: If desired, you can add herbs and chopped garlic to the dough. You can fry without any oil at all - it will still turn out delicious! The dish is served hot, with sour cream. It is better not to prepare them in advance (including the dough), but to fry them immediately before serving.

Ingredients:

· Zucchini – 0.5 Kilograms,

Parmesan - 30 grams,

· Chicken eggs - 2 pieces,

· Wheat flour - 4 tbsp. spoons,

· Salt, pepper - To taste.

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How to make “dietary zucchini pancakes”

1. Peel the zucchini, remove the seeds and grate. Add salt, leave for 10 minutes, then squeeze out.
2. Add eggs.
3. Then add grated cheese.
4. Add flour and knead the dough.
5. Fry in a frying pan with some oil, then place on a paper towel.

Bon appetit!

Zucchini fritters with bran

Zucchini fritters with low-calorie bran are fried in a dry frying pan, without oil, which means you can afford them even when on a diet.

Ingredients:

• 2-3 zucchini;
• 1 carrot;
• 2 eggs;
• 30 g bran;
• 1 onion;
• 1-2 cloves of garlic;
• salt, spices to taste.

We clean the vegetables. Roughly chop the zucchini or cut it in a vegetable cutter, then the carrots. Grind the garlic on a fine grater or crush it with a crusher. Chop the onion finely or grind it in a blender.

Beat the eggs into the dough, add the bran and mix the resulting dough thoroughly.

Fry the pancakes by placing the zucchini mixture on a heated frying pan in the shape of round or oval pancakes. As soon as the bottom is fried, turn it over and wait for the other side to be ready. About 6 minutes both sides.

Morning zucchini pancakes

Ingredients:

· 4 tablespoons of rolled oats (regular, not instant),

· 2 small zucchini,

· 1 banana,

· Loose oat bran,

· Sesame seeds,

· Stevia or other sweetener.

· Olive oil.

IMPORTANT: You should not use instant oatmeal for dietary recipes, or those that the manufacturer recommends cooking for 3 minutes. There is nothing useful in them, all the valuable substances from the grain shells in instant oatmeal have already been eliminated during the grinding process, in addition, such a product has a higher glycemic index and calorie content, unlike traditional oatmeal.

Preparation:

1. Peel the zucchini and grate on a fine grater.
2. Squeeze the liquid out of the zucchini and soak the oatmeal in it for 10 minutes until it plumps up a bit.
3. Combine zucchini, oatmeal and finely chopped banana.
4. Add sweetener.
5. Roll the resulting pancakes in bran.
6. Lightly grease the pan with olive oil and fry the pancakes on both sides for about 7 minutes, or place the blanks in a silicone mold and place in the oven for 20 minutes.
7. Sprinkle the finished zucchini pancakes with sesame seeds.

Pancakes in a slow cooker

Zucchini pancakes in a slow cooker are delicious, as well as quick and convenient. You will appreciate them - no worse than fried ones. Prepare and accept compliments.

We need:

• young zucchini – 500 g;
• egg – 1 pc.;
• flour - 3/4 cup;
• vegetable oil for frying;
• salt;
• pepper.

Cut off the tails of the vegetables and chop them coarsely. Squeeze out excess moisture.

Beat in the egg, then add salt, add pepper, flour, mix everything and get the dough. It should be medium in consistency.

Pour oil into the bowl. Set the multicooker to the “Frying” mode. Place the dough into a bowl in the form of pancakes. The time can be set arbitrarily.

As soon as they turn golden, turn them over and fry the other side until cooked. It takes about ten minutes for both sides.

Finally, remove the pancakes from the multicooker. They go well with various sauces.

Zucchini pancakes with cheese

To make zucchini pancakes with cheese delicious, buy fresh ingredients for them - cheese and eggs. Then the dinner will be a success!

Ingredients:

• zucchini - 1 pc. (large or a couple of small ones);
• hard cheese - 100 g;
• egg - 2 pcs.;
• flour - 4 tbsp. spoons (+/- 1-2 tablespoons);
• salt - to taste;
• vegetable oil - 3 tbsp. spoons or more, for frying;
• black pepper - to taste (ground).

Cut off the thick and rough skin of the zucchini; if the skin is thin, cut off only the ends.

Roughly grate the zucchini or cut it in a vegetable slicer, add salt and squeeze out excess liquid.

Video: dietary zucchini recipes

Tasty and simple dietary zucchini dishes are low in calories. Vegetable products are perfect for breakfast and nutrition when losing weight. Greater benefits can be obtained if the pancakes are not fried, but baked. Baked products will retain more of the necessary substances. It is recommended to add sauces made from kefir, sour cream or mayonnaise to baking with zucchini according to simple recipes. This will make the dish more tasty and aromatic.

Zucchini pancakes without eggs

Zucchini pancakes without eggs - recipe

PP pancakes with rice flour

An unusual ingredient and you get unusual zucchini pancakes with rice flour. Add sauce and enjoy the taste.

We need:

• zucchini (not very large) - 1 piece;
• garlic - 1 clove;
• egg - 1 piece;
• rice flour - 1/2 cup;
• greens (dill, parsley, cilantro, thyme) - 1 bunch;
• salt - to taste;
• black pepper - to taste;
• vegetable oil (for frying) - 2-3 tbsp. spoons.

Grate the zucchini or chop it in a vegetable cutter. If the peel is thick and tough, cut it off first. Then squeeze out the excess juice.

In a bowl with grated zucchini, put an egg, crushed garlic, salt, and then add pepper and mix thoroughly.

Now add rice flour according to the size of the zucchini. Mix everything thoroughly. The zucchini dough should be medium: neither thick nor runny. Chop fresh herbs and put them in the dough, mix again.

Fry the pancakes in oil over low heat until they are browned. About 8 minutes both sides.

Tip: try adding sour cream sauce to zucchini pancakes:

• sour cream - 1/2 cup;
• salt - to taste;
• garlic - 1 clove;
• greens - to taste;
• black pepper - to taste;
• seasoning (any aromatic herbs) - to taste.

Curd pancakes with zucchini

For zucchini pancakes with cottage cheese, you need to take fatty and, of course, fresh cottage cheese. Then any gourmet will appreciate your creation.

Ingredients:

• cottage cheese - 250 g;
• eggs - 2 pcs.;
• salt - 1 teaspoon;
• sugar - 2 teaspoons;
• zucchini (small, young, about 15 cm long) - 2 pcs.;
• vegetable oil (for frying) - 4 tbsp. spoons;
• baking powder - 1 tbsp. spoon;
• flour - 240 g.

Thoroughly beat the first four ingredients with a blender or fork.

Wash the zucchini and grate it. Then, without draining the juice, put the zucchini into the cottage cheese and mix everything thoroughly. Add flour and baking powder.

Place the dough in hot oil to form pancakes. Bake covered over low heat until browned on both sides.

Features of preparing zucchini pancakes

Diet zucchini pancakes are prepared not quite the same as regular ones. The differences relate to both the recipe and the cooking technology. Therefore, before starting the process, it is a good idea to study the advice of experienced chefs.

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• Wheat flour, which is added to the dough for zucchini pancakes when they are prepared according to a traditional recipe, significantly increases the calorie content of the dish. In addition, it is not recommended for those who follow a low-carbohydrate diet or suffer from diabetes. Therefore, it is better not to use it for dietary pancakes. Usually it is replaced with oatmeal or oat flour, ground bran, or they try to do without it altogether, thickening the dough with cottage cheese, grated cheese, and binding vegetable components with eggs.
• Given the need to avoid adding significant amounts of binding ingredients and a thickener such as flour to the dough, measures must be taken to make the dough less liquid without them. To prevent vegetables from releasing too much juice, do not chop them too much, grating them on a coarse grater. Do not use a fine-hole grater or blender when preparing dietary zucchini pancakes.
• Even though the vegetables are not crushed too much, they release juice and must be squeezed through a sieve before combining with other ingredients. The squeezed juice does not have to be thrown out: if you have no contraindications, you can drink it half an hour before a meal or half an hour after it, as it contains many vitamins.
• To fry zucchini pancakes, you can only use frying pans with a high-quality non-stick coating - only in this way can you fry pancakes with minimal addition of vegetable oil or without it at all. If you don’t have such utensils in your kitchen, you can bake pancakes in the oven by greasing the pan with oil and putting the dough in it.
• In order for the pancakes to bake faster and not have time to burn, they should be fried under the lid. This will make them more magnificent.
• If you want dietary pancakes to retain their fluffiness, it is better not to stack them on top of each other, but to distribute them immediately into portioned plates.

As a sauce for diet zucchini pancakes, it is best to serve a fermented milk product by adding chopped fresh herbs. We are talking about yogurt, yogurt, kefir.

Snack pancakes with carrots

Zucchini pancakes with carrots are especially tasty with unsweetened yogurt; carrots give them a beautiful orange hue and a sweetish taste.

Ingredients:

• carrots - 1 pc.;
• zucchini - 1 pc.;
• parsley - 1 bunch;
• garlic - 2 cloves;
• egg - 1 pc.;
• flour - 3 tbsp. spoons;
• baking powder - 1 teaspoon;
• salt - to taste;
• pepper - to taste;
• vegetable oil - 3-4 tbsp. spoons.

We clean all the vegetables. Slice the zucchini using a salad cutter and squeeze out excess moisture.

Coarsely grate the carrots, chop the herbs, crush the garlic. Mix everything with zucchini and add salt. Add eggs and flour. Stir all the lumps.

Place the frying pan with oil on the fire. Place the dough in the pan in the form of round pancakes. As soon as they are browned, turn them over and fry thoroughly on the other side.

Zucchini pancakes with vegetables in the oven

• zucchini – 1 kg;
• sweet pepper – 0.2 kg;
• carrots – 0.2 kg;
• garlic – 2 cloves;
• onions – 0.2 kg;
• fresh herbs – 100 g;
• chicken egg – 2 pcs.;
• wheat flour – 0.24 kg;
• unsweetened yogurt – 0.5 l;
• fresh or pickled cucumber – 0.2 kg;
• salt, pepper - to taste;
• vegetable oil - as much as needed.

Cooking

1. Wash the vegetables well and peel them. In addition to the peel, zucchini seeds must be removed. There is no need to do this only if the vegetables are very young.
2. Grate the zucchini on a coarse grater, grate the carrots on a fine grater.
3. Cut off the stem of the pepper and remove the seeds. Finely chop the pulp with a knife.
4. Chop the onion with a knife, first removing the peel from it.
5. Wash and chop the greens with a knife, shaking off the water before doing so.
6. Mix chopped vegetables with herbs.
7. Add salt, pepper, eggs and flour to the vegetables. Stir with a mixer to obtain a thick dough with a uniform consistency.
8. Spoon the dough onto a baking sheet greased with vegetable oil.
9. Place the baking sheet in the oven, preheated to 200 degrees, and bake the products for 25–30 minutes.
10. While the pancakes are baking, prepare the sauce. To do this, grate or chop the cucumbers in a blender and mix with yogurt.

Ready-made vegetable pancakes with zucchini are placed on plates and poured with sauce. The taste of the dish will be unforgettable. Having tried to cook zucchini pancakes using this recipe at least once, you will almost certainly include them in the menu quite often.

Zucchini and oatmeal pancakes

Delicious and healthy zucchini and oatmeal pancakes are also healthy and filling, your family will love this breakfast.

Ingredients:

• young zucchini (zucchini) – 2 small;
• instant oatmeal - 1 cup;
• eggs – 2 pcs.;
• flour (starch) – 3-4 tbsp. spoons;
• universal seasoning (privovych or magic) – 1-1.5 teaspoons;
• oil for frying.

Beat the eggs into the cereal and add seasoning. Clean and grate the zucchini. Mix them with cereal and flour.

Now let's start frying. Place the zucchini mass in the heated oil in the form of round pancakes. As soon as one side is fried, turn the pancakes over and wait until the other side is covered with a golden crust. Just about 10 minutes on both sides.