Zucchini and Egg Pancake
Zucchini and Egg Pancake: A Deliciously Healthy Option for Low-Carb Diets
A healthy and satisfying zucchini and egg pancake, perfect for a light meal or diet-friendly snack.
Main Ingredients
- 1/3 medium zucchini (about 150-200g)
- 2 large eggs
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and pat it dry. Then, slice it into thin, uniform pieces about 2-3mm thick. Slicing them too thickly might increase cooking time.
Step 2
Heat 1-2 tablespoons of brown rice oil or cooking oil in a pan over medium-low heat. Arrange the sliced zucchini in a single layer. Season both sides lightly with salt and pepper. Pan-fry until both sides are golden brown and the zucchini is tender. Ensure the zucchini is cooked through.
Step 3
Once the zucchini is nicely sautéed, pour the beaten eggs evenly over the zucchini, ensuring it covers the pan. This step helps to bind the pancake together. Continue to cook over medium-low heat until the eggs are fully set.
Step 4
When the egg is completely cooked and the pancake is firm, carefully transfer it to a serving plate. While it’s still warm, drizzle your desired sauce over the top. You can use pickled radish soy sauce directly for a savory kick, or mix 1/2 Tbsp soy sauce with 1/2 Tbsp water to create a simple dipping sauce. For an extra touch, sprinkle some sesame seeds on top.
