Ingredients
2 zucchini, sliced
Olive oil, for sautéing
Salt and black pepper, to taste
4 eggs
1 tsp (4 g) sugar
60 ml (¼ cup) oil
100 ml (⅓ cup + 1 tbsp) milk
120 g (1 cup) all-purpose flour
11 g (1 packet) baking powder
1 medium potato, grated
1 onion, finely chopped
2 tbsp (15 g) grated Parmesan cheese
Fresh spreadable cheese (cream cheese or ricotta), to taste
Extra Parmesan, for topping
Step-by-Step Instructions
1. Sauté the Zucchini
Begin by preparing the zucchini. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced zucchini and season with salt and black pepper to enhance their natural flavor. Sauté the zucchini for about 2 minutes, stirring occasionally, until they are just slightly softened. This quick sauté will help maintain their texture while allowing them to absorb the seasoning. Once done, remove the zucchini from the heat and set them aside.
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