Hearty low-calorie recipes

Zucchini - kale pancake with mushrooms and green peas

My love for zucchini is immeasurable! I don't even know what exactly to write, except: - be sure to make this unreally delicious!

Zucchini - kale pancake with mushrooms and green peas
Servings2 Servings
CategoryDifficultyEasy
Ingredients for pancakes
 2 Eggs
 300 g Zucchini
 300 g Rutabaga
 200 g Milk 0,5%, (or kefir 0,5%, or egg whites can be added)
 100 g Flour (I use corn flour)
 100 g Onion
 Salt, pepper, spices, garlic to taste
Ingredients for filling
 250 g Mushrooms
 1 Bell pepper
 60 g Onion
 200 g Cheese 10% (or other flat cheese)
 40 g Onion green feather
Preparation
1

First, fry the mushrooms with the onion and chopped peppers. Add frozen peas and carrots. Set aside to cool.

2

Grate zucchini, kale, add eggs, milk, flour, salt, pepper, spices, garlic, baking powder.

3

For the filling: grated cheese, greens, mix with mushrooms, peppers, onions, spices.

4

Put the dough in a pan with a cup, which is minimally smeared with oil, smooth and bake at a very low temperature under the lid for ~ 10-12 minutes.

5

When the bottom is baked, the filling is placed on the pancake (only 1/2 of the pancake). Fold the pancake in half, press and allow to cook for another 3-5 minutes under the lid until the cheese melts.

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Nutrition Facts

Serving Size 998

Servings 2


Amount Per Serving
Calories 393
% Daily Value *
Total Fat 10.25g16%
Total Carbohydrate 39g13%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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