- Milk 100 ml (½ cup) • 49 kcal
- Grated parmesan cheese 40 grams
- Flour type 0 4 tablespoons
- Eggs 2 • 130 kcal
- Mortadella 2 slices
- Medium-sized zucchini 1
- Salt 1 pinch • 1 kcal
- Instant yeast for savory pies ½ tsp
- Cherry tomatoes as much as is needed
- Basil 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.