Zucchini Pancakes Stuffed with Ground Beef and Mozzarella

 

Zucchini Pancakes Stuffed with Ground Beef and Mozzarella

A light, flavorful recipe that’s perfect for lunch or dinner. These zucchini-based pancakes are filled with savory ground beef and gooey melted cheese.

📝 Ingredients


For the zucchini batter:

2 medium zucchinis, grated (about 1 lb)

2 eggs

3 tablespoons oat flour (or almond flour)

Salt and black pepper to taste

1 teaspoon baking powder

For the filling:

10.5 oz lean ground beef (e.g., sirloin or round)

1/2 small onion, finely chopped

1 garlic clove, minced

Salt, pepper, and dried herbs to taste

3.5 oz shredded mozzarella cheese

Additional:

Olive oil for greasing the skillet

👨‍🍳 Instructions
1. Prepare the batter
Lightly squeeze the grated zucchini using a clean kitchen towel or paper towels to remove excess moisture.

In a bowl, combine the zucchini, eggs, flour, baking powder, salt, and pepper. Stir until smooth.

2. Cook the filling
Heat a drizzle of olive oil in a skillet over medium heat.
Sauté the onion and garlic until soft and fragrant.
Add the ground beef, season with salt, pepper, and herbs, and cook until fully browned and all liquid has evaporated. Set aside.

3. Cook the pancakes
Lightly grease a nonstick skillet and heat over medium.
Scoop about 3 tablespoons of the batter for each pancake, spreading into a 4-inch circle.

Cook for 1–2 minutes per side, or until golden and firm.

4. Assemble and finish
Add about 2 tablespoons of the beef mixture and some mozzarella to each pancake.
Fold in half or roll, cover the skillet, and heat for another minute to melt the cheese.