This Zucchini and Potato Savory Pancake Bake is a hearty and delicious meal that combines the comfort of vegetables with a rich cheesy topping. The base of this dish consists of savory pancakes made from zucchini and potatoes, combined with a flavorful filling of onions, garlic, peppers, and tomatoes. Finished with a creamy sour cream and mayonnaise sauce and melted cheese on top, this bake is perfect for a cozy family dinner or a potluck.
It’s a perfect way to use seasonal vegetables like zucchini and potatoes, and it is versatile enough to customize with your favorite herbs and spices. Whether served as a main dish or a side, this savory pancake bake is sure to satisfy. The best part? It’s not only flavorful but also easy to make!
Full Recipe:
Ingredients
For the Pancake Base:
Eggs: 3 large
Salt: To taste
Black pepper: To taste
Green feather onion: 1 small bunch, finely chopped
Milk: 200 ml (about 3/4 cup)
Flour: 200 g (about 1 1/2 cups)
Baking powder: 1 teaspoon
Zucchini: 1 medium, grated
Salt: 1/2 teaspoon (for salting zucchini)
Potatoes: 2 large, grated
Water: As needed (to cover grated potatoes)
Vegetable oil: For frying
For the Filling:
Onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Bell pepper: 1, diced
Tomato: 1 large, diced
Salt: To taste
Sweet peppers (paprika): 1 teaspoon
Provencal herbs: 1 teaspoon (or use a mix of thyme, rosemary, and oregano)
Vegetable oil: For sautéing
For the Topping:
Cheese: 100 g (about 3.5 oz), grated (use any melting cheese like mozzarella, cheddar, or gouda)
Mayonnaise: 3 tablespoons
Sour cream: 4 tablespoons
Fresh parsley: A handful, chopped (for garnish)
Instructions (Step-by-Step)
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