Zucchini Pancakes with Cottage Cheese and Herbs

Zucchini pancakes with cottage cheese and herbs are delicate thin crepes made with grated zucchini, rolled up with a filling of homemade cottage cheese, dill and garlic, plus fresh lettuce and spinach leaves. They come together quickly and are hearty and light at the same time. I recommend serving them right away, while warm - buon appetito!

Zucchini Pancakes with Cottage Cheese and Herbs

Delicate pancakes made with grated zucchini, filled with homemade cottage cheese, dill, garlic, lettuce and spinach.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 pancakes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Pancakes

• 90-100 g flour
• 1 egg large
• 200 ml milk
• 0.5 tsp salt
• 1 bunch dill
• 1 fresh zucchini small
• vegetable oil for frying

Filling

• 200 g homemade cottage cheese
• lettuce leaves
• spinach leaves
• fresh dill
• 1 pinch salt
• dried garlic

Method

 

1. Grate the small zucchini on a fine grater and add the finely chopped herbs.
2. Beat in the large egg, add salt, stir in the flour and mix well with a spoon until smooth.
3. Pour in the milk and stir - the batter is ready.
4. Fry the pancakes on both sides in a hot pan, greasing it with vegetable oil before each one.
5. For the filling, mix the homemade cottage cheese with dill, salt and dried garlic.
6. Spread the filling over the pancakes, top with fresh lettuce and spinach leaves and roll each pancake up.
   

Tips

• Choose a young, small zucchini - there's no need to peel it or remove the seeds.
• Grease the pan with oil before every pancake so they don't stick.
• You can use any herbs in the batter, not just dill.