It's been a long time since I cooked these delicious zucchini pancakes! They are so good!
Grate the zucchini, add salt, mix and set aside to drain.
Squeeze out the excess liquid from the zucchini, add the egg, kefir, chopped onion, flour, salt, pepper, spices, garlic and baking powder.
Divide the dough into 3 equal parts. Spoon 1/3 of the dough into a pan lightly greased with oil, spread and bake at a very low temperature under the lid (~10-11 min).
When the bottom of the pancake is browned - put 1/3 of the filling (grated cheese mixed with tomatoes, green onions and dill) on the pancake, put the lid on and cook for a few more minutes until the cheese melts.
Fold the pancake in half, press and cook for ~1 minute.
Repeat with the other two parts of the dough.
Finished product weight 1034
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
