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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!
I made this treat from what was left in the fridge before I went on vacation. It turned out very tasty!
Prepare the dough - blend egg with curd into a homogeneous mass. Add soft butter, adjika, spices, and flour with baking powder and knead the dough.
Prepared filling - blend eggs with egg white, add grated cheese, chopped dill, herbs, and a little salt. Mix all.
The dough is placed in molds, making edges. Put the stuffing in the middle. Arrange sliced cherry tomatoes on top.
Place in the oven at 175-180 °C degrees and bake for ~30-35 minutes.
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Finished product weight 792
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
How delicious and full of this zucchini-filled pancake. If I had my own coffee, it would definitely be on its menu!
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