Name: Zucchini Pancakes with Cucumber Dip on Garlic Cream – A Delicious, Healthy & Easy Recipe
Ingredients: 2 medium zucchinis (grated); ½ tsp salt; 1 egg; ¼ cup all-purpose flour (or almond flour for gluten-free); 2 tbsp grated Parmesan cheese; 1 garlic clove (minced); ½ tsp black pepper; ½ tsp dried oregano or thyme; 2 tbsp chopped fresh parsley; 2 tbsp olive oil (for frying); ½ cup Greek yogurt or sour cream; ½ cucumber (grated and drained); 1 garlic clove (minced); 1 tbsp lemon juice; ½ tsp salt; ¼ tsp black pepper; 1 tbsp chopped fresh dill

Ingredients

Scale

For the Zucchini Pancakes:

2 medium zucchinis (grated)
½ tsp salt
1 egg
¼ cup all-purpose flour (or almond flour for gluten-free)
2 tbsp grated Parmesan cheese
1 garlic clove (minced)
½ tsp black pepper
½ tsp dried oregano or thyme
2 tbsp chopped fresh parsley
2 tbsp olive oil (for frying)

For the Cucumber Dip on Garlic Cream:

½ cup Greek yogurt or sour cream
½ cucumber (grated and drained)
1 garlic clove (minced)
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
1 tbsp chopped fresh dill

Instructions

Prepare the Zucchini Pancakes:
- Grate the zucchinis and sprinkle them with salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean towel.
- In a bowl, mix the zucchini, egg, flour, Parmesan, garlic, black pepper, oregano, and parsley until combined.
- Heat olive oil in a pan over medium heat. Spoon small portions of the batter into the pan and flatten them slightly.
- Fry for 2-3 minutes per side until golden brown and crispy. Place on a paper towel to drain excess oil.
Make the Cucumber Dip on Garlic Cream:
- In a bowl, mix the Greek yogurt (or sour cream) with grated cucumber, garlic, lemon juice, salt, black pepper, and dill.
- Stir well and refrigerate for at least 10 minutes to enhance the flavors.

Serve:
- Arrange the zucchini pancakes on a plate and top with the cucumber garlic cream dip.
- Garnish with extra dill or parsley.