Hearty low-calorie recipes

Zucchini pancakes with mushrooms

How delicious and full of this zucchini-filled pancake. If I had my own coffee, it would definitely be on its menu!

Zucchini pancakes with mushrooms
Servings2 Servings
CategoryDifficultyEasy
Ingredients for 2 pancakes
 1 Egg
 300 g Zucchini
 259 g Skimmed milk kefir
 80 g Flour (I use corn flour)
 1 tsp Baking powder
 Salt, pepper, garlic to taste
Ingredients for filling
 100 g Mushrooms (or other mushrooms)
 70 g "Strongman" cheese (or other flat cheese)
 40 g Green feather onion
Preparation
1

Cut the mushrooms and sauté in a pan. Cool.

2

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

3

Using a cup, place the dough in a pan, which is minimally smeared with oil, smooth.

4

Bake at a very low temperature under the lid (~ 10-11 min).

5

When the bottom is "squashed" - put 1/2 of the filling on one side of the pancake (grated cheese mixed with fried mushrooms).

Zucchini pancakes with mushrooms

6

Fold the pancake in half, press and allow to cook for another 3-5 minutes under the lid.

7

The second pancake is also made.

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Nutrition Facts

Serving Size 895

Servings 2


Amount Per Serving
Calories 355.2
% Daily Value *
Total Fat 10.7g17%
Total Carbohydrate 45.9g16%
Protein 26.5g53%

* 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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