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Zucchini pancakes with cheese
It's been a long time since I cooked these delicious zucchini pancakes! They are so good!
Light, but at the same time very fulfilling warm salad.
Cut the eggplant and zucchini into pieces and put them in a bowl. Add paprika, tikka masala salt (or any spices of your choice), 10 g of oil (I use spray oil), and mix everything.
Place the vegetables in a baking pan on baking paper and bake in an oven heated to 160 degrees for 25 minutes. Set aside to cool.
Cut the red onion, pepper, tomato.
Place in a bowl and add crushed garlic and chopped greens.
In a separate bowl, mix soy sauce, raspberry vinegar, and honey and add to fresh vegetables.
When the fried vegetables have cooled down, add them to the fresh vegetables. Mix everything and serve.
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Finished product weight 1230
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
It's been a long time since I cooked these delicious zucchini pancakes! They are so good!
Such a delicious lunch and dinner can be prepared in 30 minutes.
I made this treat from what was left in the fridge before I went on vacation. It turned out very tasty!
There are only 4 ingredients, and you can bake excellent cottage cheese cookies for tea or coffee.
