Zucchini – Pancakes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the zucchini into slices and sauté in the broth in a pan until soft. Allow to cool slightly.
Whisk the eggs with the milk, lightly salt and pepper. Add the zucchini and mix everything well.
Pour the egg and zucchini mixture into a springform pan lined with baking paper (make sure the pan is tight - otherwise use a quiche pan) and bake in a preheated oven at 180 ° C for 10-12 minutes until the egg begins to thicken slightly . Sprinkle with cheese and bake for another 20-25 minutes, until the cheese is lightly browned.
Tastes warm and cold.
Ideal for brunch or as a grill side dish or with a mixed salad as a quick lunch.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.