Zucchini pancakes with cottage cheese. Step-by-step recipe with photos. Zucchini pancakes with feta (brynza or cottage cheese) Zucchini pancakes with cottage cheese

How to cook zucchini pancakes with cottage cheese recipes - a complete description of the preparation so that the dish turns out very tasty and original.

Everyone's favorite zucchini pancakes can be varied by adding different ingredients. This way the pancakes acquire a completely new taste. We really like zucchini pancakes with cottage cheese. I used homemade cottage cheese, soft and fatty. It turned out very tasty.

To prepare zucchini pancakes with cottage cheese you will need:

150 g of cottage cheese (it is better to take fatty homemade one);
1 zucchini (medium size);
1 large egg;
1 onion;
2 tbsp. l. heaped flour;
some fresh herbs;
salt, pepper - to taste;

vegetable oil for frying.

Zucchini (you don’t have to remove the skin from young zucchini) and grate the peeled onion on a coarse grater. Squeeze a little with your hands and drain off the juice.

Add the egg, salt and pepper to taste.

Add cottage cheese, mix everything. If there are grains of cottage cheese left, it doesn’t matter, it’s even tastier.

Add finely chopped herbs (dill and parsley), mix again.

Gradually add flour. You may need a little more flour if there is juice left from the zucchini or the cottage cheese is wet. The consistency of the pancake batter should be medium thick.

Heat vegetable oil in a frying pan. Spoon out the dough and fry until golden brown.

Then turn over and fry on the other side.

Delicious zucchini pancakes with cottage cheese are ready.

Bon appetit, make your loved ones happy!

I want to show you how to make zucchini pancakes with cottage cheese. The pancakes turn out denser than just zucchini pancakes, even a little reminiscent of cutlets.

Zucchini 200 grams
Cottage cheese 200 grams
Egg 1 piece
Salt To taste
Ground black pepper To taste
Garlic 1-2 cloves
Dill To taste
Flour 5 tbsp. spoons
Refined oil 3-4 tbsp. spoons

Prepare ingredients for pancakes. Mash the cottage cheese with a fork so that there are no large lumps. Wash the zucchini and cut off the tail. Peel the garlic.

Grate the zucchini on a fine grater and squeeze out the juice. Add cottage cheese, egg, dill, salt, pepper and flour to the zucchini. Mix everything thoroughly.

The consistency should be moderately thick, do not add flour all at once, add a couple of spoons and mix. Look. If the dough is liquid, add a couple more spoons. Don't make it too steep, the pancakes will be tough.

Heat a tablespoon of oil in a frying pan, lay out the pancakes and form a circle or oval. After about a minute, use a spatula to turn the pancakes over and fry on the other side until nicely golden brown.

Zucchini pancakes with cottage cheese and semolina

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Zucchini pancakes with cottage cheese

Culinary products made from zucchini are distinguished by their delicate taste, and in addition to cottage cheese they also have more nutritional properties. These pancakes can be served for breakfast with tea or as a snack during the day.

Cooking method:

Prepare the necessary products. Peel the zucchini. Sift the flour. Finely chop the dill.

Grate the zucchini on a coarse grater, add a little salt and let the liquid drain a little.

Mash the cottage cheese. It should be oily but dry.

Add the squeezed zucchini to the cottage cheese, add dill and mix well.

Add eggs. Add flour one tablespoon at a time, mixing thoroughly.

Add salt, if necessary, and sprinkle with pepper to taste.

Place the mixture one tablespoon at a time into a hot frying pan and cook over medium heat until lightly golden brown.

Turn over to the other side and fry all the zucchini pancakes.

Place the finished pancakes on a napkin to remove excess oil.

Place on plates and top with sour cream. Bon appetit! I wish everyone good health!

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How to cook delicious pancakes with zucchini and cottage cheese

Pancakes on our table, in particular, zucchini pancakes, have long become a favorite and familiar dish. Zucchini is one of the vegetables that appeared on European tables only in the 16th century, becoming a desirable and frequently used product from that time on. Now its different types and varieties are freely purchased at the market or in a store. Zucchini has a pleasant, slightly fresh taste, tender flesh, and is a healthy and tasty product.
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Useful properties of zucchini

Zucchini is a low-calorie dietary product that reduces hunger and contains a lot of fiber, potassium, phosphorus and vitamins (C and B). They are easy to grow, including in your own garden, and preserved during the winter with an almost unchanged composition of nutrients. They prepare a wide variety of delicious and healthy dishes from them. Zucchini is widely used in Russian and other Slavic cuisines, and is used in the diet of European peoples.

Popular zucchini dishes are always very easy to prepare, they are delicious, and their nutritional value can be easily modified by adding different foods. Vegetables can be consumed while following different types of diets, including those for medical reasons, or you can prepare dishes from them for regular nutrition. Using these great products makes any meal healthy and delicious.

For cooking, it is good to choose young zucchini, the delicate skin of which has a lot of useful substances, so it should not be peeled. But if the fruits are old and the skin is rough, then, of course, they are cleaned from the outside and the seeds are removed from the inside. Recipes for zucchini pancakes may contain, in addition to flour and eggs, additives from other vegetables, as well as herbs, spices, minced meat, cheese, cottage cheese, feta cheese, milk, mushrooms, cereals, fruits and sugar. This means that you can eat them as main, dense and high-calorie dishes, as well as a side dish, light snacks and dessert.

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Why are zucchini pancakes good?

Little time is spent on preparing zucchini pancakes, and everyday kitchen utensils are used. This wonderful dish can be obtained by frying the pancakes in a frying pan or baking them in the oven, although they can also be prepared by steaming or using a modern microwave oven.

Any method of preparing pancakes takes a little time, but the dish always succeeds.

It is noteworthy that hot, warm, and cold pancakes are very tasty.

A rather unexpected ingredient in zucchini pancakes is cottage cheese, which itself is a valuable product. It is also used in the summer, when in the heat it is good to eat light food that at the same time contains protein, and if dishes with a high calcium content are needed - in baby food and during fasting. And for those who don’t want to put on weight, you can make pancakes without flour at all, replacing it with a couple of tablespoons of wheat bran.

In the technology for preparing zucchini pancakes with cottage cheese, there are some rules common to all recipes:

Very young (milk) fruits produce much more juice than large ones, so excess liquid is squeezed out or more other products are added.
You need to spread the dough using a tablespoon so that the pancakes are not very thick and large.
Bake the pancakes in a well-heated (preferably cast iron) frying pan to avoid sticking and get a golden brown crust.

Cottage cheese and zucchini pancakes are prepared using the simplest possible recipes. In this way, any housewife, even a beginner, can feed her household breakfast, afternoon snack or light dinner without delaying its preparation. The ingredients used in the pancake recipe are available all year round, and the time spent on cooking will be no more than 20 minutes. You need to collect the following products on the table:

A pack (200 g) of cottage cheese, and for dietary nutrition you can take low-fat;
2 zucchini (small);
2 eggs;
5 tbsp. l. flour;
a bunch of parsley (dill);
sunflower or olive oil;
a little salt.

From the dishes you need a bowl for dough, a plate, a tablespoon, a knife, an egg beater, a grater, a frying pan. Now you need:

Wash the zucchini well, dry it and grate it into a bowl on a coarse grater. There shouldn’t be a lot of juice (since the grater is large), but it’s better to drain it anyway.
Finely chop the greens and add to the bowl with the zucchini, leaving a little for sprinkling.
In a separate plate, beat the eggs well with a hand beater (with a mixer it will be even fluffier and faster), add salt and pour into a bowl.
Sift the flour, add it and the pre-mixed curd mass to the dough. It should be thick enough not to spread when baking. Now you need to mix everything properly.
Place the frying pan on the fire, heat it well and pour 3 tbsp on it. l. oils Place the resulting dough in small portions and cover with a lid for better frying.
When the bottom is sufficiently browned, carefully, since the dough is very delicate, turn each product over with a knife. Bring to readiness and remove the pancakes one by one, placing them on a plate with paper napkins to absorb excess oil. Now you can sprinkle them with herbs and serve.

These pancakes can also be prepared in the oven by baking them on a greased and floured baking sheet for 20 minutes, turning them over halfway through baking to the other side. This simple recipe can be slightly modified depending on the availability of ingredients. You can use 3 eggs, then the curd component is reduced to 100 g, and the pancakes will turn out a little denser. By the way, they go well with sour cream, which you can use if desired.

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Add onion and garlic

Not everyone (especially children) likes food with onions added to it, but they are healthy, greatly enhance the taste of the dish and give it additional satiety. It is better to add pre-grated and fried onions to the dough for zucchini-curd pancakes. Then its taste will become more delicate and the baked goods will have a “cheesy” taste. For preparation you need:

a couple of small zucchini;
1 onion;
200 g cottage cheese (pack);
2 eggs;
6 tbsp. l. flour;
refined sunflower oil;
a bunch of fresh parsley;
1 g ground pepper.

Grate the onion on a fine grater, squeeze out the juice, then fry in vegetable oil until golden brown.
While the onions are frying, grate the vegetables on the same grater, squeeze them lightly and add them to the frying pan with the onions, continuing to fry for a couple more minutes.
While the mixture is cooling, finely chop the parsley. Now the mixture is combined with eggs and mixed, gradually adding the mashed curd mass, herbs, flour, salt, and pepper.
Next, the dough is spooned onto a heated frying pan in the form of small flat cakes, which are fried for 3 minutes on both sides.

Now the hot pancakes can be placed on the table. They are good with unsweetened yogurt and sour cream.

This recipe can have another option if you use garlic instead of onions. You can grate more zucchini on a coarse grater (or cut it into small pieces), letting it sit with salt for 10 minutes before squeezing. Then add 5 cloves of young or 2 cloves of old garlic, having first crushed it. When frying, garlic will lose its excess smell and pungency and give the product a slight piquant pungency. You can add a couple of tablespoons of bran to remove toxins from the body. Many men, and women too, will appreciate such a hearty snack (with mayonnaise or sour cream) or side dish. Those who do not eat fried foods can be treated to the same pancakes, only baked in the oven.

You can enjoy these pancakes for breakfast, serving them with tea, coffee, or juice. They turn out fluffy, filling and tasty. The curd flavor here is weakly expressed, and the zucchini is practically not felt. Children can also be treated to this “snack,” especially if they are not hunters of vegetables. Have to take:

1 large zucchini;
250 g cottage cheese;
3 eggs;
3 tbsp. l. Sahara;
6 tbsp. l. semolina;
10 tbsp. l. flour;
baking powder (10 g);
vegetable oil;
0.5 tsp. salt.

Peel the zucchini and grate it on a medium grater into a bowl. Stir, adding salt, and leave for half an hour. The juice is drained and the mass is squeezed out well again.
Add cottage cheese and eggs to the zucchini, mix well, then, continuing to stir, add sugar and semolina.
Mix half the flour with baking powder and pour into the dough, stirring lightly.
After adding the rest of the flour, finally stir the mass and check its consistency. You need a thick dough that “slides” off a spoon. You can add a little flour if the first few baked goods are not fluffy enough (they settle as they cool).
Heat the frying pan with oil well, then spoon out the mixture and fry, obtaining a golden crust on both sides.

The center of the pancakes is tender, and the crust is crispy and crispy. These pancakes are good not only with sour cream, but also with honey or jam; they can become a family favorite healthy treat. In addition, the dish can be periodically diversified by adding a finely chopped peeled apple mixed with sugar and cinnamon. It is only important to maintain sufficient thickness of the dough so that the additives in the pancakes do not reduce their fluffiness.

Indeed, it’s worth pampering your family and guests with delicious zucchini pancakes with cottage cheese. Even those who rarely eat zucchini like this type of baking. After spending a few minutes in the kitchen, we get an original, tasty, healthy and inexpensive, especially in season, dish. Zucchini pancakes with cottage cheese are easy to prepare and eat quickly.

Zucchini pancakes with cottage cheese

I prepared zucchini pancakes with cottage cheese after discovering a huge amount of zucchini brought from the village.

I'm tired of casseroles, stewed and fried zucchini beyond endurance. In addition, there was cottage cheese lying idle in the refrigerator.

So, in an improvised way, we got delicious zucchini pancakes with cottage cheese, which even my spoiled MCH enjoyed gobbling up. I definitely recommend trying it!

400 g zucchini
class=”ingredient” 200 g cottage cheese (not very fatty)
2 chicken eggs
2 tbsp. l. flour without a slide
Salt and black pepper to taste
Vegetable oil for frying

Add cottage cheese. If the cottage cheese has grains, initially grind it in a blender or pass it through a meat grinder.

Stir until smooth.

Mix again and add flour a little at a time.

Heat a frying pan with vegetable oil. Use a teaspoon to form small zucchini pancakes.

Fry the pancakes until golden brown on both sides.

Serve ready-made zucchini pancakes with cottage cheese!

Bon appetit!

Pancakes with zucchini and cottage cheese

zucchini – 400g
egg – 1 pc.
cottage cheese – 125g
semolina – 2 tbsp.
flour – 1 tbsp.
green basil - small bunch
garlic – 1 clove
hard cheese – 40g
salt - to taste
vegetable oil for frying

Grate the zucchini on a coarse grater, add salt and leave for 15 minutes.
Squeeze well and mix with semolina.
Finely chop the basil and garlic.
Grate the cheese.
Beat the egg, mix with cottage cheese, add zucchini with semolina, basil with garlic, flour and cheese. Mix well.
Roll the mass into a sausage.
Heat a frying pan with a couple of tablespoons of vegetable oil over high heat, reduce heat to medium.
Cut small pieces from the sausage and place them in a frying pan. Fry on each side for about 3 minutes until browned.
Serve with sour cream or olive oil.

Additional Information

I prepared it according to a recipe from the magazine “Gastronom” - Lazy dumplings with zucchini - but it just so happened that the dumplings turned into pancakes or flatbreads, I don’t know what to call them correctly, but they tasted very pleasant and delicate.

Recipe: Pancakes with zucchini and cottage cheese, how to cook quickly and tasty at home

We tried it! Delicious. The result was very tender, non-floury (as I like) pancakes. Only I would add this comment: “leave the dough for 40 minutes.” I did so out of habit and let the semolina swell. I didn’t make the sausage (I was lazy), I spooned out the dough. Thank you very much for the recipe. I’ve never tried zucchini pancakes like these, now I’ll keep this recipe in mind.

Olechka, I’m very glad that you liked it!

Yes, I probably should have added it so that the dough could stand (by the way, I had the sausage in the refrigerator for about an hour), it’s really not necessary to make the sausage, I just made the dumplings in the first place. Otherwise, you can just take it with a spoon and put it in the pan.

Zucchini pancakes with cottage cheese and feta cheese

Calories: 1506.3
Proteins/100g: 6
Carbohydrates/100g: 10.44

Zucchini themselves do not have a pronounced, bright taste, but this cannot be considered a disadvantage. On the contrary, you just need to add the right ingredients, and the dish acquires the taste you want. Eggplant caviar with the addition of zucchini turns out very tasty. Even zucchini pancakes can be very different: sweet, spicy, with a soft curd flavor, with a pronounced aroma of fresh herbs and spices. If you add more flour, the pancakes will more closely resemble fried pies, and if you add a little flour, the pancakes will turn out very tender. Another interesting option is making zucchini pancakes using yolks.
You can add cottage cheese and feta cheese to zucchini pancakes, or you can put just one or the other. Zucchini pancakes with cottage cheese are more tender, and feta cheese will add spiciness; If you mix both products, the zucchini pancakes will acquire a cheesy taste. As you can see, one recipe for zucchini pancakes with cottage cheese has several variations, and while the zucchini season is in full swing, it’s time to try zucchini and cottage cheese pancakes in different forms.

Ingredients:
– zucchini – 500 gr.;
– feta cheese – 100 gr.;
– cottage cheese – 100 gr.;
– egg – 2 pcs.;
– parsley – a small bunch;
– flour – 4-5 tbsp. with a slide;
– salt – to taste;
– vegetable oil – as much as needed for frying;
– ground black pepper – to taste;
– turmeric for color – optional (1-2 pinches);
– ground red pepper – a third of a teaspoon.

Peel the zucchini and grate it on a coarse grater. Don't add salt yet! Place the grated zucchini in a colander and lightly squeeze out the juice. Return the drained zucchini to the bowl.

Add spices. Black and red pepper are needed to give the pancakes a spicy taste, and turmeric will make them bright and appetizing. But spices are not a necessary ingredient; whether to add them or not is a matter of taste.

Mix zucchini with spices, add cottage cheese. If you want the pancakes to be more tender in consistency, rub the cottage cheese through a sieve. You can take homemade cottage cheese.

Grate the cheese into the zucchini and cottage cheese. It can be anything - with a curd taste, salty or spicy, dry or oily.

Beat the eggs in a separate bowl and pour into the future pancake batter. Mix.

Finely chop the parsley and garlic and also add to the dough. Instead of parsley, you can use any fresh herbs you have.

Add flour to the zucchini mixture. Be careful with flour! It’s easy to rearrange it, and then instead of tender pancakes you’ll get fried pies. It will also be tasty, but this is a completely different dish. First put 4 tbsp. spoons of flour (you need to sift it). Stir. Scoop the dough into a spoon and tilt it. If the dough pours out easily from a spoon, add more flour.

The dough of the required consistency will fall from the spoon in a lump and not spread. It may seem like the dough is a bit dense, but don't forget that we haven't added the salt yet. Salt should be added to taste and taking into account the salinity of the cheese. As soon as you add salt, the zucchini will release juice and the dough will become less thick.

Pancakes must be baked immediately, otherwise the dough will quickly become liquid. Heat the oil in a frying pan, place a tablespoon of dough at a short distance.

Turn the heat to medium. As soon as the bottom is browned and the top is slightly “set”, turn the pancakes over and fry on the other side.

The beauty of this simple dish is that zucchini pancakes, when cooled, are no less tasty than freshly removed from the frying pan. So you can serve them warm, hot, or completely cooled.

You can complement the zucchini pancakes with sour cream, vegetable salad or fresh vegetables and herbs. And one more option - the pancakes will turn out very tasty if you put them in a baking dish, pour over tomato or sour cream sauce and bake in the oven for 10-15 minutes.
Author Elena Litvinenko (Sangina)

Curd pancakes with zucchini and herbs

The pancake recipes presented today will suit the taste of lovers of zucchini (zucchini, squash) and cottage cheese. – this is such a tasty and interesting presentation of quite ordinary products.

By the way, squash releases less juice during cooking than zucchini. Because of its relationship with pumpkin, these simple recipes make pumpkin pancakes.

Cottage cheese pancakes with zucchini and zucchini pancakes with herbs

step-by-step photo recipes from our reader Svetlana Burova

Zucchini – 2 pcs. (I had young zucchini - about 15 cm each.)

Flour – 5-6 tbsp. l.

Eggs – 2 pcs.

Greens – (parsley and dill) – a bunch (to your taste).

Cottage cheese – 200 gr. - for cottage cheese pancakes.

Salt - to taste.

Vegetable oil - for frying pancakes.

Kitchen paper napkins (for removing excess oil from pancakes).

Greens (parsley) – for decoration.

Cooking process:

Today we are immediately preparing two types of zucchini pancakes: with herbs and with herbs and cottage cheese.

Place pre-washed and dried zucchini into a saucepan on a coarse grater.

Chop the greens as finely as possible. Add to the zucchini.

Beat in the eggs and salt to taste.

Sift the flour and add a little to the zucchini dough.

Mix everything, this will be a common zucchini base for pancakes.

Then we divide our dough for pancakes into two parts, into one of which we add cottage cheese.

First bake pancakes with herbs.

Using a large spoon, place the pancakes in a preheated frying pan with vegetable oil.
While baking the first side, you can cover the pan with a lid. This way the pancakes will cook better.

When they are browned, turn them over to the other side and also bring them to full readiness.

If your pancakes are very oily, you can first place them on a plate lined with paper towels or napkins. They will absorb excess oil.

Place the zucchini pancakes with herbs beautifully on a dish and serve, garnished with herbs.

Let's start baking pancakes with the addition of cottage cheese.

We repeat everything exactly the same as with the first “green” pancakes.

When we start turning the curd pancakes over in a frying pan, we need to be careful, as they are very delicate.

We also place all the baked pancakes with cottage cheese and zucchini on a dish with a kitchen paper towel.

Both versions of pancakes turned out very tasty, tender and beautiful.

Our plates of pancakes were empty very quickly. Try to prepare delicious cottage cheese and vegetable pancakes and appreciate their wonderful taste. I think everyone will like it.

These pancakes can be eaten as a main dish on their own with the addition of sour cream or served as a snack.

If your health does not allow you to eat fried pancakes, you can make a delicious casserole from the same zucchini dough

in the oven, using our other one as a basis RECIPE .

Experiment with flavors in the kitchen with us and surprise your family!

Bon appetit to everyone from the Recipe Notebook site!

P.S. By clicking on any photo you can enlarge it.

Fluffy milk pancakes without yeast recipe

Zucchini pancakes are one of the simplest, most affordable and popular dishes during the summer season!
How else! Young zucchini with tender pulp appear in the garden beds with enviable regularity - just have time to harvest. And if someone does not have their own personal plot, they can easily purchase them at the market or in a store at the most affordable price.
Therefore, during the season, vegetable pancakes (from zucchini, pumpkin, eggplant) should definitely appear on your table at least once. It's even better if you include them in your daily menu. After all, both adults and children love such ruddy pancakes!

Well, today we have not a simple recipe, but with a little secret;)
We have been cooking for a long time, and many people love this recipe.
And to these pancakes, I suggest adding a little feta cheese, feta cheese, or at least cottage cheese, and as a result we will get interesting, very tasty, tender zucchini pancakes with feta. The recipe is very simple, quick, tasty and healthy. This is also an opportunity to include cheese or cottage cheese - a source of calcium - in the recipe, and feed it to the children or eat it yourself.

Don't be lazy and prepare this wonderful dish! And step-by-step photos, a detailed recipe and perfectly selected proportions will help you easily cope with this task at home, please your loved ones and diversify your daily menu

Ingredients

For sour cream sauce with dill and garlic
young zucchini	2 pcs (500 g)
Feta or Brynza cheese (can be replaced with cottage cheese)	150 g
eggs	2 pcs
flour	2 tbsp.
dill	half a bunch
salt	taste
freshly ground pepper	taste
vegetable oil for frying
sour cream	150 g
garlic (optional)	1 clove
dill (or other greens)	2-3 branches
lemon juice	1 tsp (taste)
salt
freshly ground pepper

The recipe was suggested by an absolutely wonderful girl, an old and good friend of mine, for which I would like to thank her very much... Zucchini and cottage cheese pancakes. As paradoxical as it sounds, it turned out to be incredibly tasty and tender.
I took 850 grams of young zucchini, 450 grams of not very fatty cottage cheese, two eggs, a tablespoon of sugar, a tablespoon of sour cream, half a teaspoon of soda, salt to taste and half and half flour and starch until the required dough consistency.
Cleaning the zucchini. Our pancakes should turn out tender, so we don’t really need rough skin. Three zucchini on a fine grater. Place in a sieve and leave to drain for a few minutes. Don’t be shy, help with your hand, lightly squeezing the resulting substance. Place the drained zucchini in a bowl, add the rest of the ingredients, and mix, adding flour and starch, until you get the consistency of thick sour cream.
Heat the frying pan. Pour vegetable oil and fry the pancakes. A couple of minutes (until golden) on one side, and another couple of minutes under the lid. Place on a paper napkin to drain the fat and transfer to a plate.
I would never have thought that zucchini and cottage cheese give such a wonderful taste. The first pancake is tasted warily, without even dipping into the sour cream, but the second, third and fourth fly away with incredible speed...
I hope that I have described this simple dish in sufficient detail, full of summer squash freshness and curd richness...

This post was included in the "News Sheet: The most popular on LiveInternet in a day"

Diet zucchini pancakes with cottage cheese can be prepared in the oven without adding oil. In 30-40 minutes you will have an interesting snack ready to take with you.

Number of servings - 12 pcs. Difficulty - easy level.

Dough preparation time: 10-15 minutes, baking: 20-25 minutes.

Ingredients for zucchini pancakes with cottage cheese

young zucchini - 1 pc.,
onions - ¼ pcs.,
fresh dill - 3 sprigs,
chicken egg - 1 pc.,
milk 1.5% fat - 2 tbsp. spoons,
iodized salt - ¼ teaspoon,
Italian herbs (spices) - ½ teaspoon,
low-fat cottage cheese - 3 tbsp. spoons,
wheat flour - 2 tbsp. heaped spoons,
vegetable oil - grease the parchment,
equipment - kitchen knife, silicone mat or parchment, cutting board, grater.

Recipe

1) Peel the zucchini, wash and grate on a coarse grater. Place in a bowl.

2) Peel the onions, wash and finely chop into cubes.

3) Wash the dill and chop finely. Squeeze the grated zucchini with your hands to remove excess liquid. This must be done, otherwise the zucchini pancakes will spread on the baking sheet during baking. Place onions and herbs into a bowl.

4) Beat in a chicken egg. You can use either only yolks (2 pcs.), or only whites, whipped with a mixer until foamy (2 pcs.)

5) Pour in milk to give the dough viscosity.

6) Now you need to add salt and spices to your taste. Stir the dough.

7) Place cottage cheese of any fat content into a bowl with zucchini dough.

8) Add flour.

9) Stir the dough well, using a fork to break up any lumps of cottage cheese and flour. The dough should be homogeneous.

10) Grease the parchment with oil or use a special mat. Place equally sized flatbreads on a baking sheet. Place it in a preheated oven and bake at 180 degrees for about 20-25 minutes.

Content:

Useful properties of zucchini

Why are zucchini pancakes good?

Any method of preparing pancakes takes a little time, but the dish always succeeds.

It is noteworthy that hot, warm, and cold pancakes are very tasty.

In the technology for preparing zucchini pancakes with cottage cheese, there are some rules common to all recipes:

Very young (milk) fruits produce much more juice than large ones, so excess liquid is squeezed out or more other products are added.
You need to spread the dough using a tablespoon so that the pancakes are not very thick and large.
Bake the pancakes in a well-heated (preferably cast iron) frying pan to avoid sticking and get a golden brown crust.

Plain pancakes

A pack (200 g) of cottage cheese, and for dietary nutrition you can take low-fat;
2 zucchini (small);
2 eggs;
5 tbsp. l. flour;
a bunch of parsley (dill);
sunflower or olive oil;
a little salt.

From the dishes you need a bowl for dough, a plate, a tablespoon, a knife, an egg beater, a grater, a frying pan. Now you need:

Wash the zucchini well, dry it and grate it into a bowl on a coarse grater. There shouldn’t be a lot of juice (since the grater is large), but it’s better to drain it anyway.
Finely chop the greens and add to the bowl with the zucchini, leaving a little for sprinkling.
In a separate plate, beat the eggs well with a hand beater (with a mixer it will be even fluffier and faster), add salt and pour into a bowl.
Sift the flour, add it and the pre-mixed curd mass to the dough. It should be thick enough not to spread when baking. Now you need to mix everything properly.
Place the frying pan on the fire, heat it well and pour 3 tbsp on it. l. oils Place the resulting dough in small portions and cover with a lid for better frying.
When the bottom is sufficiently browned, carefully, since the dough is very delicate, turn each product over with a knife. Bring to readiness and remove the pancakes one by one, placing them on a plate with paper napkins to absorb excess oil. Now you can sprinkle them with herbs and serve.

Add onion and garlic

a couple of small zucchini;
1 onion;
200 g cottage cheese (pack);
2 eggs;
6 tbsp. l. flour;
refined sunflower oil;
a bunch of fresh parsley;
1 g ground pepper.

Prepare like this:

Grate the onion on a fine grater, squeeze out the juice, then fry in vegetable oil until golden brown.
While the onions are frying, grate the vegetables on the same grater, squeeze them lightly and add them to the frying pan with the onions, continuing to fry for a couple more minutes.
While the mixture is cooling, finely chop the parsley. Now the mixture is combined with eggs and mixed, gradually adding the mashed curd mass, herbs, flour, salt, and pepper.
Next, the dough is spooned onto a heated frying pan in the form of small flat cakes, which are fried for 3 minutes on both sides.

Now the hot pancakes can be placed on the table. They are good with unsweetened yogurt and sour cream.

Dessert pancakes

1 large zucchini;
250 g cottage cheese;
3 eggs;
3 tbsp. l. Sahara;
6 tbsp. l. semolina;
10 tbsp. l. flour;
baking powder (10 g);
vegetable oil;
0.5 tsp. salt.

They prepare like this:

Peel the zucchini and grate it on a medium grater into a bowl. Stir, adding salt, and leave for half an hour. The juice is drained and the mass is squeezed out well again.
Add cottage cheese and eggs to the zucchini, mix well, then, continuing to stir, add sugar and semolina.
Mix half the flour with baking powder and pour into the dough, stirring lightly.
After adding the rest of the flour, finally stir the mass and check its consistency. You need a thick dough that “slides” off a spoon. You can add a little flour if the first few baked goods are not fluffy enough (they settle as they cool).
Heat the frying pan with oil well, then spoon out the mixture and fry, obtaining a golden crust on both sides.

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