Crispy on the outside, juicy and cheesy inside—these stuffed zucchini pancakes are a high-protein, low-carb comfort meal that’s perfect for lunch or dinner.
Ingredients (Serves 3–4)
For the Zucchini Batter:
- 2 medium zucchini (grated)
- 1 egg
- ¼ cup flour (or oat flour)
- 2 tbsp parmesan cheese (optional)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Filling:
- 200g ground beef
- 1 tsp olive oil
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup mozzarella cheese (shredded)
Instructions
1. Prep Zucchini
- Grate zucchini and squeeze out excess water (very important!)
- Mix with egg, flour, parmesan, and seasoning
2. Cook Beef Filling
- Heat oil, cook ground beef with garlic and spices until browned
- Let it cool slightly
3. Assemble Pancakes
- Add a spoon of zucchini mix to pan
- Place some beef + mozzarella in center
- Cover with more zucchini mix
4. Cook
- Cook on medium heat 3–4 minutes per side until golden and crispy
5. Serve
- Serve hot with yogurt dip or sauce
Weight Watchers (WW) Points (Approx.)
Total Recipe: ~16–20 Points
Per Serving: ~4–5 Points
Make It Lower Points
- Use lean beef (5%) or turkey
- Reduce mozzarella or use low-fat cheese
- Use oat flour instead of regular
Can drop to ~3–4 points per serving
Tips for Best Results
- Remove water from zucchini → prevents soggy pancakes
- Cook on medium heat to avoid burning
- Don’t overfill or pancakes may break
Variations
- Air fryer: 180°C for 10–12 mins (flip halfway)
- Spicy: Add chili flakes to beef
- Keto: Skip flour, add more cheese
FAQs
Why are my pancakes falling apart?
Too much moisture—squeeze zucchini well.
Can I bake instead?
Yes—bake at 200°C for 15–20 minutes.
Can I freeze them?
Yes—freeze cooked pancakes and reheat later.
What sauce goes best?
Garlic yogurt, sour cream, or spicy mayo.
Is this low-carb?
Yes—especially if you reduce or skip flour.
