Healthy summer treat: Baked zucchini pancakes without the guilt

The season for zucchini is in full swing. You've probably already made several dishes with it. This versatile vegetable is excellent for soups, salads, pâtés, one-pot dishes, and cakes. However, one of the most popular dishes with zucchini remains pancakes. Hardly anyone dislikes them, and they are incredibly simple to prepare.

A recipe for zucchini pancakes is not really needed. Just grate the zucchini and mix it with an egg and flour. It's worth replacing the last ingredient with oat flakes. The best ones to use are regular or rolled oats, which contain more valuable nutrients than processed instant oats. Then, the pancakes will be much lighter. Worried that the pancakes will be less crispy when prepared this way? Add a tablespoon of natural yoghurt to the mixture.

The next point is frying. It’s better to avoid standing over a hot frying pan on hot days. Pancakes fried in oil are also more caloric. That's why it's worth preparing them in the oven; they will be juicy and equally tasty. The third point to change is the sour cream. This addition makes the dish quite heavy. The figure should prepare a garlic dip based on natural yoghurt or skyr. You can also serve the pancakes without any sauce. They taste great, for example, with a portion of lettuce or rocket and slices of salmon.

Ingredients:

            
• 3 zucchinis
• 2 eggs
• 3 tablespoons of oat flakes
• 2 garlic cloves
• 1 carrot
• a few sprigs of parsley, mint, dill
• salt, pepper, curry to taste

Method:

    
1. Wash the zucchinis and grate them on a coarse grater. Peel the carrot, grate it as well, and add grated onion.
2. Mix the vegetables and set them aside for 10 minutes. Then squeeze out the excess juice, add the eggs, oat flakes, garlic pressed through a garlic press, and finely chopped greens.
3. Mix the batter, season it with spices. Lay out parchment paper on a baking sheet. Use a spoon to scoop out the batter and form small pancakes. Bake them at 180°C for 20 minutes.