These savory zucchini pancake sandwiches are a delightful twist on the traditional sandwich. Soft, herbed zucchini pancakes take the place of bread and are layered with slices of ham and melty cheese to create a warm, comforting, and satisfying meal. Whether served at brunch, tucked into lunchboxes, or offered as a light dinner, these pancake sandwiches are both versatile and crowd-pleasing.
Why You’ll Love This Recipe
- A creative and gluten-optional alternative to traditional sandwiches
- Perfectly balanced flavors—savory zucchini pancakes paired with ham and gooey cheese
- Great for meal prep and kid-friendly lunches
- Customizable with various fillings and cheeses
- Quick to prepare with pantry-friendly ingredients
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the pancakes:
2 medium zucchinis, grated
2 large eggs
3/4 cup all-purpose flour
1/2 cup milk
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped parsley or chives
Butter or oil, for cooking
For the filling:
8 slices of cooked ham
8 slices of cheese (Swiss, mozzarella, or goat cheese)
Directions
- Grate the zucchinis and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- In a mixing bowl, combine eggs, flour, milk, baking powder, salt, pepper, and herbs. Mix until smooth.
- Fold the grated zucchini into the batter until well incorporated.
- Heat a nonstick skillet over medium heat and lightly coat with butter or oil.
- Pour 1/4 cup of batter onto the skillet to form a small round pancake. Cook for 2–3 minutes per side, until golden and cooked through. Repeat to make 8 pancakes.
- To assemble the sandwiches, layer a slice of ham and a slice of cheese between two pancakes.
- Return the assembled pancake sandwiches to the skillet and heat gently over low heat until the cheese is melted and the sandwich is warmed through.
- Serve warm, optionally accompanied by a fresh green salad.
Servings and timing
Servings: 4 pancake sandwiches
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
- Vegetarian option: Omit the ham and add sautéed mushrooms or spinach instead.
- Different cheeses: Try provolone, cheddar, gouda, or a soft cheese like brie.
- Spicy kick: Add a pinch of red pepper flakes or diced jalapeños to the pancake batter.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Mini version: Make smaller pancakes for appetizer-style sandwiches or kids’ portions.
Storage/Reheating
Storage: Store leftover pancake sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through. Alternatively, reheat in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving to prevent the pancakes from becoming soggy.
FAQs
Can I make the zucchini pancakes ahead of time?
Yes, you can prepare the pancakes ahead and store them in the refrigerator. Assemble and heat the sandwiches just before serving.
How do I keep the zucchini pancakes from becoming soggy?
Make sure to thoroughly squeeze out all the moisture from the grated zucchini before mixing into the batter.
What type of cheese works best for this recipe?
Swiss, mozzarella, goat cheese, provolone, and gouda all melt well and complement the flavor of the pancakes and ham.
Can I freeze the zucchini pancakes?
Yes, the pancakes (without filling) freeze well. Stack them with parchment paper between each and freeze in an airtight bag for up to one month.
What can I use instead of ham?
Turkey, cooked bacon, or roasted vegetables like red peppers or mushrooms are excellent alternatives.
Are these pancakes suitable for kids?
Absolutely. The mild flavor and soft texture make them great for children’s meals.
Can I make this recipe without eggs?
Yes, you can use an egg replacer such as flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegetarian alternative.
How can I make the pancakes crispier?
Cook the pancakes slightly longer on medium heat to develop a golden, crispy exterior.
What herbs go well with zucchini in this recipe?
Parsley, chives, dill, basil, and thyme all pair beautifully with zucchini.
Can I use a different vegetable in place of zucchini?
Yes, grated carrots, sweet potatoes, or even a mix of vegetables can be used to create variations of the pancake base.
Conclusion
Savory Zucchini Pancake Sandwiches with Ham & Cheese offer a satisfying blend of comfort and creativity. With soft, flavorful pancakes in place of bread and melty cheese tucked inside, this dish is perfect for anyone looking to elevate their everyday sandwich. Whether you’re feeding your family or hosting a casual brunch, this recipe is both practical and impressive.
Print
Savory Zucchini Pancake Sandwiches with Ham & Cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Pan-Fried
- Cuisine: Fusion
- Diet: Halal
Description
Des galettes de courgettes savoureuses, garnies de tranches de jambon et de fromage fondu, pour une version savoureuse et réconfortante des sandwichs traditionnels. Idéales pour un brunch, un déjeuner ou un dîner léger.
Ingredients
- 2 courgettes moyennes, râpées
- 2 gros œufs
- 3/4 tasse de farine tout usage
- 1/2 tasse de lait
- 1/2 cuillère à café de levure chimique
- 1/4 cuillère à café de sel
- 1/4 cuillère à café de poivre noir
- 1 cuillère à soupe de persil ou de ciboulette hachés
- Beurre ou huile, pour la cuisson
- 8 tranches de jambon cuit
- 8 tranches de fromage (suisse, mozzarella ou fromage de chèvre)
Instructions
- Râpez les courgettes et essorez-les à l’aide d’un torchon propre.
- Dans un grand bol, mélanger les œufs, la farine, le lait, la levure chimique, le sel, le poivre et les herbes jusqu’à obtenir une consistance lisse. Incorporer les courgettes râpées.
- Faites chauffer une poêle antiadhésive à feu moyen et ajoutez un peu de beurre ou d’huile.
- Versez 60 ml de pâte dans la poêle pour former une petite crêpe ronde. Faites cuire 2 à 3 minutes de chaque côté jusqu’à ce qu’elle soit dorée. Répétez l’opération pour obtenir 8 crêpes.
- Une fois toutes les crêpes cuites, superposez une crêpe avec du jambon et du fromage, puis recouvrez d’une autre crêpe pour former un sandwich.
- Remettez le sandwich dans la poêle et faites chauffer doucement jusqu’à ce que le fromage fonde.
- Servir chaud, éventuellement accompagné d’une salade verte.
Notes
- Pour une version végétarienne, omettez le jambon et ajoutez du fromage supplémentaire ou des légumes grillés.
- Préparez les crêpes à l’avance et conservez-les au réfrigérateur pour un assemblage rapide.
- Essayez différentes herbes comme l’aneth ou le basilic pour varier.
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
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