Zucchini pancakes pie: the original and delicious appetizer recipe

Total time: 30 Min
Difficulty: Low
Serves: 2 people
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100 ml (½ cup)
Grated parmesan cheese
40 grams
Flour type 0
4 tablespoons
2 slices
Medium-sized zucchini
1 pinch
Instant yeast for savory pies
½  tsp
Cherry tomatoes
as much as is needed
as much as is needed
Extra virgin olive oil
as much as is needed
Sliced ​​cheese
as much as is needed

The zucchini pancakes pie is a delicious and truly original appetizer. It is a sort of savory pancakes, with a dough enriched with grated zucchini, which are stacked while still hot and alternated with slices of cheese. The final result will be a very soft, melting and irresistibly stringy savory pie. Simple and super fast, this preparation is also perfect to serve as a light and satisfying second course, a smart idea to let even the little ones eat vegetables. Excellent both hot and at room temperature, it is also suitable for aperitifs, cold buffets and standing dinners. So let’s find out how to prepare the zucchini pancakes pie by following our step by step instructions.

How to prepare the zucchini pancakes pie

Break the eggs into a bowl, beat them with a fork 1 and then add the milk.

Add flour, parmesan cheese, a pinch of salt and instant yeast 2 and mix briefly until the mixture is more or less homogeneous.

Wash and peel the zucchini. Grate them directly into the bowl 3 and mix with a spoon.

Grease a non-stick pan for pancakes with a little oil and heat it on the stove. Then pour 1 or 2 tablespoons of dough in the center and cook for a few minutes, until bubbles appear on the surface 4. With a spatula, turn the pancake and finish cooking on the other side for a few seconds.

Remove the pancakes as they are ready and arrange them one on top of the other in two individual plates, alternating them, when still hot, with slices of cheese 5.

Garnish the pies by placing a slice of mortadella on top, a couple of tomato wedges and a few basil leaves, and serve 6.


The zucchini pancakes pie can be preserved in the refrigerator, closed in a special airtight container, for a maximum of 1-2 days. At the time of eating, heat it in the oven or in the microwave oven for a few seconds, just long enough to melt the cheese.

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