Zucchini Pancake (Portugal)

READY IN: 40mins
Recipe by NELady

From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Betty G. Alexander, Norwalk, CA

Top Review by Sydney Mike

Made this & served it as part of a veggie meal for 4 of us, & it was a nice change from the frittatas & omlettes we sometimes have! I did make a few small changes in that I used only about 3 1/2 tablespoons of vegetable oil & used a red bell pepper instead of the green! Made for A VERY TASTY dish! Thanks! [Tagged, made & reviewed while in Spain with ZWT5]

Ingredients Nutrition


  1. Slice zucchini thin (easiest if use food processor).
  2. Place salad oil in heavy 10-inch oven-proof skillet.
  3. Add zucchini, onion, green pepper and parsley flakes.
  4. Cook until zucchini is lightly browned and wilted.
  5. Add tomato sauce, basil and oregano.
  6. Simmer over low heat until mixture is moist, but not soupy.
  7. Beat eggs; add milk, salt and pepper.
  8. Pout over hot zucchini mixture.
  9. Cover and cook over low heat until eggs begin to set.
  10. Sprinkle with grated cheese and paprika.
  11. Slip under broiler until cheese is melted and lightly browned.
  12. Cut in wedges and serve.

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