Zucchini – Rutabaga Pancake with Mushrooms and Green Peas

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

Grate the zucchini and rutabaga, then add eggs, milk, flour, salt, pepper, spices, garlic, and baking powder.

For the filling, grate the cheese, chop the herbs and mix them with the mushrooms, paprika, onions and spices.

Place the dough in a lightly oiled pan, spread it out and bake at a very low temperature under a lid for ~10-12 minutes.

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