Description

Soft and savory zucchini pancakes are stacked and filled with slices of ham and melted cheese to create a delicious twist on traditional sandwiches—ideal for brunch, lunch, or a light dinner.

Ingredients

Units Scale

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
8 slices of cooked ham
8 slices of cheese (Swiss, mozzarella, or goat cheese)

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Instructions

Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, mix the eggs, flour, milk, baking powder, salt, pepper, and herbs until smooth.
Fold in the grated zucchini.
Heat a nonstick skillet over medium heat and add a little butter or oil.
Pour 1/4 cup of the batter into the pan to form a small round pancake. Cook for 2–3 minutes on each side until golden. Repeat to make 8 pancakes.
Once all pancakes are cooked, layer one pancake with ham and cheese, then top with another pancake to form a sandwich.
Place the sandwich back in the skillet and heat gently until the cheese melts.
Serve warm, optionally with a green salad on the side.

Notes

Be sure to squeeze as much liquid from the zucchini as possible for firm pancakes.
Try different cheeses for variation—cheddar or brie work well too.
Use turkey or vegetarian deli slices for a lighter or meat-free option.

Nutrition

Serving Size: 1 sandwich
Calories: 380
Sugar: 4g
Sodium: 620mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 18g
Cholesterol: 90mg