Baked Zucchini Pancakes
These zucchini pancakes go to the oven, no fry, no mess.
Servings 1 oven tray
Calories 150kcal
Ingredients
- 2 zucchini
- ½ bunch parsley chopped
- 7 stalks dill chopped
- 50 grams white/feta cheese grated
- 2 spring onions chopped
- 2 eggs
- 10 grams baking powder
- 3 tablespoons plain yogurt
- 4-5 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Grate the zucchini with the coarse side of the grater. Sprinkle with salt so it leaves out most of its water and set aside.
- Prepare all the other ingredients in a separate bowl.
- Squeeze out the excess water of the zucchini by placing a colander on top of another bowl and pressing down.
- Then mix everything together.
- Grease your baking dish with some olive oil and spread the zucchini bater evenly. Do not make a very thick layer, as this mixture will not rise like a cake and if the mixture is too thick, the middle might not get baked enough.
- Bake in a pre-heated oven at 185° Celsius, with no fan, for about 45 minutes until golden on top and bottom.
- Rest for about 20 minutes and then serve.