Capsicum and Feta Filled Zucchini Pancakes

Capsicum and Feta Filled Zucchini Pancakes


9 people made this

This is a lovely zucchini pancake flavoured with parsley and mint then filled with sautéed capsicum and feta cheese.


Serves: 3 

  • Pancake
  • 3 eggs
  • 5 tablespoons flour
  • 1 bunch parsley, finely diced
  • 1 sprig mint, finely diced
  • 1 pinch salt, to taste
  • 200g zucchini, grated and squeezed
  • 6 tablespoons oil for frying
  • Filling
  • 1 large red capsicum, diced
  • 2 tablespoons oil
  • 100g feta cheese, diced
  • 1 sprig mint, diced
  • 1 pinch salt and pepper, to taste

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Pancake: Beat the eggs, flour, parsley, mint, salt and zucchini in a bowl.
  2. Heat 1 tablespoon of oil in a frying pan (18cm diameter) and add a few tablespoons of batter for the first pancake. Flip when the edges are dry and bubbles form on the surface. Repeat to cook 5 more pancakes, one after the other, with 1 tablespoon oil. Keep them warm under foil or in the oven as you are working.
  3. Filling Heat the oil in a frying pan and saute the capsicum for 3 minutes. Remove from the frying pan and mix with feta cheese and mint. If necessary, season to taste with salt and pepper.
  4. Spoon filling onto the hot pancakes, fold and serve.

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