Zucchini pancakes

Preheat the oven to 180 °C.

Grate the zucchini (180–200 g) on a coarse grater and squeeze out the excess juice. After that, finely chop the dill (a small handful).

In a separate bowl, crack an egg (1 piece) and beat it until smooth.

Add the beaten egg to the zucchini, along with the chopped dill, a pinch of salt, and a pinch each of turmeric, cumin, and Italian herbs.

Mix all the ingredients well until you obtain a homogeneous dough.

On a baking sheet lined with parchment paper, place the resulting mixture, forming two patties.

Place the baking sheet in the preheated oven and bake for about 25 minutes at a temperature of 190 °C.