Zucchini Pancakes Stuffed with Cheese: A Delicious Mexican Recipe

Tired of the same old zucchini bread? Craving a savory, satisfying treat that's both healthy and delicious? Then prepare yourself for a culinary adventure with these incredible zucchini cheese pancakes! Imagine fluffy, golden-brown pancakes bursting with the savory goodness of melty cheese, all nestled within a vibrant, subtly sweet zucchini base. This isn't your grandma's zucchini recipe; it's a vibrant twist on a classic, perfect for brunch, a light lunch, or a unique appetizer. We've infused traditional pancake goodness with a touch of Mexican flair, resulting in a dish that's both familiar and exciting.

These zucchini cheese pancakes offer a delightful balance of textures and flavors, providing a satisfyingly hearty meal without feeling overly heavy. The recipe is surprisingly simple, making it perfect for both novice and experienced cooks. Ready to dive into the detailed, step-by-step process of creating these delectable pancakes? Let's get started!

Tools Needed

  • Knife
  • Colander
  • Pot
  • Blender
  • Frying pan

Ingredients

  • Zucchini: 3
  • Quesillo Oaxaca cheese
  • Tomatoes: 6
  • Onion: 1/4
  • Guajillo chili: 1
  • Mexican oregano: a handful
  • Eggs: 5
  • Garlic cloves: 2
  • Cornstarch: 1/2 teaspoon
  • Wheat flour: 1/2 teaspoon
  • Chicken broth: 1 teaspoon
  • Cilantro: a bunch
  • Salt
  • Oil

Step-by-Step Instructions

Step 1. Prepare the Zucchini and Sauce

  • Cut the zucchini and add salt. Cook until slightly softened, but not mushy.
  • Remove zucchini from water and drain well. Reserve the cooking water for the tomato broth.
  • Boil tomatoes and guajillo chili. Once cool, blend with garlic, oregano, a little reserved zucchini water, and a bit of onion.
  • Heat oil in a pan, sauté onion, then add the blended tomato sauce. Simmer until thickened. Season with chicken broth and salt.
Cut the zucchini and add salt. Cook until slightly softened, but not mushy.Remove zucchini from water and drain well. Reserve the cooking water for the tomato broth.Boil tomatoes and guajillo chili. Once cool, blend with garlic, oregano, a little reserved zucchini water, and a bit of onion.Heat oil in a pan, sauté onion, then add the blended tomato sauce. Simmer until thickened. Season with chicken broth and salt.
Prepare the Zucchini and Sauce
  • Add cilantro to the sauce, then remove from heat and set aside.

Step 2. Stuff and Prepare the Zucchini Pancakes

  • Fill the zucchini with cheese.
  • Separate egg whites and yolks. Coat the stuffed zucchini in flour and cornstarch, then dip in egg whites.
Fill the zucchini with cheese.Separate egg whites and yolks. Coat the stuffed zucchini in flour and cornstarch, then dip in egg whites.
Stuff and Prepare the Zucchini Pancakes

Step 3. Fry the Zucchini Pancakes

  • Fry the zucchini in oil until golden brown on both sides. Drain on paper towels to remove excess oil.
Fry the zucchini in oil until golden brown on both sides. Drain on paper towels to remove excess oil.
Fry the Zucchini Pancakes

Step 4. Serve

  • Serve the zucchini pancakes topped with the prepared tomato sauce.
Serve the zucchini pancakes topped with the prepared tomato sauce.
Serve

Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide

Tips

  • The amount of cheese is to your taste.
  • Turn the zucchini carefully while frying to avoid burning.

Nutrition

  • N/A

FAQs

1. Can I substitute the cheese?

Absolutely! Monterey Jack, cheddar, or even a Mexican cheese blend would work well. Experiment to find your favorite!

2. How do I store leftover pancakes?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.


These zucchini cheese pancakes offer a unique and flavorful twist on a classic comfort food. Enjoy the satisfying blend of textures and tastes, perfect for any occasion. Now go forth and create your own delicious batch!