This fluffy parmesan zucchini

This pancake with summer flavors is a simple and effective treat. Zucchini, star of the season, combines perfectly with the pronounced taste of parmesan, for a fluffy dish as desired, ideal as a starter or as a side dish.

Ingredients :
– 500 g zucchini (about 2 medium)
– 2 medium eggs
– 15 cl milk (whole or half-skimmed)
– 50 g wheat flour (T55 or T65)
– 60 g freshly grated Parmesan
– 2 tablespoons of chopped fresh herbs (basil, parsley, chives, or a mix)
– 1 clove of garlic, finely chopped (optional)
– 2 tablespoons of extra-virgin olive oil
– Sel fin
– Freshly ground black pepper

Preparation:
1. Preparing the zucchini:
– Wash the zucchini and grate them roughly. If they are very juicy, squeeze them lightly to remove excess water.
2. Mixing of the ingredients :
– In a large salad bowl, beat eggs with milk. Add flour, parmesan, herbs, garlic (if using), salt and pepper. Mix until you get a homogeneous batter.
– Incorporate grated zucchini into the preparation. Mix well so that the zucchini is well coated.
3. Baking the pancake:
– In a nonstick pan, heat the olive oil over medium heat. Pour the zucchini preparation and spread it evenly.
– Bake for about 5 to 7 minutes, until the bottom is golden brown. Gently flip the patty using a plate and cook the other side for another 5 to 7 minutes.
4. Servir :
– Once cooked, remove the patty from the pan and let it rest for a few minutes before cutting it into parts.
– Serve warm or at room temperature, accompanied by a green salad for a light meal.

Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4 Persons

This fluffy parmesan zucchini pancake is a real treat, combining simplicity and flavor. Perfect to enjoy seasonal courgettes, they will delight your guests with every bite!