Zucchini pancakes
A source of fiber and vitamins, these pancakes promote digestion and support skin health. Spices give them a rich flavor, making the dish perfect for a light snack or side dish.
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.
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