Vida Recetas Editorial
Looking for an easy and healthy recipe with zucchini? This zucchini pancake stuffed with chard, turkey breast and cheese is perfect for a quick breakfast or a light dinner. Originating from home cooking, this preparation combines the softness of zucchini with the intense flavor of melted cheese and lean turkey protein.
The batter is made with grated zucchini, onion, egg, milk, and flour, achieving a fluffy texture. It is cooked in a skillet with a little oil and filled when flipped. The result is a golden pancake on the outside and juicy on the inside, with a creamy and tasty filling. Serve hot, but let it rest for a minute so the flavors settle.
Cook
20 min
Servings
2
Chop the zucchini and onion very finely, add some salt. Mix the beaten egg with the milk and add it. Finally, add the flour and mix until the dough is homogenized.
Put a few drops of olive oil in a pan and, when it is very hot, add a good pot of the dough. Cook on one side, turn it over and put the chard or spinach, the turkey breast tacos and a little of 4 grated cheeses on it. Let it finish cooking on the other side and fold the pancake. Serve it warm, but let it cool down a bit for a better taste.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 20 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
