Zucchini Pancakes Stuffed with Beef and Cheddar are a delightful and hearty dish that combines the fresh, mild flavor of zucchini with the rich,
savory taste of ground beef and sharp cheddar cheese. These pancakes are crafted by grating fresh zucchini and mixing it with eggs, flour,
and seasonings to create a light, tender batter. The mixture is then pan-fried to golden perfection, forming a crispy exterior that contrasts beautifully with the moist interior.
Zucchini Pancakes Stuffed with Beef and Cheddar .
Ingredients:
For the zucchini pancakes:
1/2 teaspoon salt
2 eggs
1/4 cup all-purpose flour
2 tablespoons grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons olive oil
For the beef and cheddar filling:
1/2 lb ground beef
1/2 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup shredded sharp cheddar cheese
Fresh parsley, chopped (optional)
Directions:
Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much water as possible using a clean towel.
In a bowl, mix the zucchini with eggs, flour, Parmesan, garlic powder, and black pepper to form a batter.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Spoon 2-3 tablespoons of batter per pancake into the pan and flatten slightly. Cook for 2-3 minutes on each side until golden and crisp. Set aside.
In a separate skillet, cook the ground beef over medium heat. Add onion, garlic, smoked paprika, salt, and pepper. Sauté until beef is browned and onion is soft, about 5-7 minutes.
Remove from heat and mix in shredded cheddar until melted and gooey.
Spoon the beef and cheddar mixture onto half of the zucchini pancakes, then top with another pancake to form a sandwich-style pocket.
Optional: Return the filled pancakes to the skillet for 1-2 minutes per side to crisp up before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 375 kcal | Servings: 4 servings