Are you tired of boring, bland healthy recipes that taste like cardboard? Get ready to revolutionize your meal prep with this incredible Healthy Savory Zucchini Pancake Bake that proves nutritious food can be absolutely delicious! Imagine a golden, crispy dish packed with fresh zucchini, creamy feta, and wholesome whole wheat flour that will have your family begging for seconds. This isn't just another recipe – it's a game-changing culinary experience that transforms humble vegetables into a mouthwatering masterpiece.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups zucchini, grated
- 1 cup whole wheat flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup feta cheese, crumbled
- 1 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Prepare the zucchini by washing and trimming the ends. Using a box grater, grate the zucchini into a medium bowl.
- Sprinkle a pinch of salt over the grated zucchini and let sit for 10 minutes. This will help draw out excess moisture from the vegetable.
- Using a clean kitchen towel or cheesecloth, squeeze the grated zucchini to remove as much liquid as possible. This step is crucial for preventing soggy pancakes.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and pepper until well combined.
- In a separate bowl, beat the eggs and milk together until smooth and well integrated.
- Add the drained zucchini and crumbled feta cheese to the wet ingredients, stirring gently to distribute evenly.
- Pour the wet ingredients into the dry flour mixture, stirring until just combined. Avoid overmixing to keep the batter light.
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Pour the zucchini pancake batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes before cutting into squares.
- Serve warm, optionally garnished with fresh herbs like chopped parsley or chives.
Tips
- Moisture Removal is Key: Always squeeze out excess liquid from grated zucchini using a clean kitchen towel. This prevents soggy pancakes and ensures a perfect texture.
- Don't Overmix the Batter: Gently combine wet and dry ingredients just until mixed. Overmixing can lead to tough, dense pancakes.
- Use Fresh Zucchini: Choose firm, fresh zucchini for the best flavor and texture. Avoid using zucchinis that are soft or have blemishes.
- Customize Your Flavor: Experiment with additional herbs like dill, basil, or thyme to personalize the recipe to your taste.
- Make it Ahead: This dish can be prepared in advance and reheated, making it perfect for meal prep or busy weeknights.
- Serving Suggestions: Serve with a dollop of Greek yogurt, a side salad, or a light tomato sauce to elevate the dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 85mg
