Zucchini and Cheese Pancake with Guacamole

Ingredients

• Zucchini1/2 count (100 g)
• Avocado1/2 count (120 g)
• Parmesan Cheese2 tablespoon (10 g)
• Flour1/3 cup (40 g)
• Egg2 count (110 g)
• Garlic Paste1 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can replace common flour with oat flour.

2. 2

   Step 2

   Wash and grate the zucchini. Use the side with the largest holes.

3. 3

   Step 3

   Drain with a clean kitchen cloth to eliminate the extra liquid it may have.

4. 4

   Step 4

   Put the eggs, garlic paste, flour, some herbs (scallion, cilantro, parsley, etc.) and parmesan cheese in a bow. Add salt and pepper and mix well.

5. 5

   Step 5

   Heat a pan over medium-high heat and once heated, pour the oil and spread.

6. 6

   Step 6

   Using a spoon, add the mixture and mash shaping the fritters.

7. 7

   Step 7

   Cook each side over medium heat for about 3 minutes. Once you flip them, cover the pan to achieve an even cooking or until browned.

8. 8

   Step 8

   At the same time, you can make the guacamole: Peel and cut the avocado into pieces.

9. 9

   Step 9

   Smash using a fork until obtaining a puree and mix with lemon juice. Add salt and pepper to taste and set aside. If you want, you can add chopped onion and/or cilantro.

10. 10

    Step 10

    Serve the zucchini and cheese pancakes with guacamole on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini and Cheese Pancake with Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.