Zucchini Pancakes Stuffed with Ground Beef and Mozzarella Cheese
Ingredients (Serves 3–4)
For the Zucchini Batter:
2 medium zucchini (grated)
1 egg
¼ cup flour (or oat flour)
2 tbsp parmesan cheese (optional)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Filling:
200g ground beef
1 tsp olive oil
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ cup mozzarella cheese (shredded)
Instructions
1. Prep Zucchini
Grate zucchini and squeeze out excess water (very important!)
Mix with egg, flour, parmesan, and seasoning
2. Cook Beef Filling
Heat oil, cook ground beef with garlic and spices until browned
Let it cool slightly
3. Assemble Pancakes
Add a spoon of zucchini mix to pan
Place some beef + mozzarella in center
Cover with more zucchini mix
4. Cook
Cook on medium heat 3–4 minutes per side until golden and crispy
5. Serve
Serve hot with yogurt dip or sauce
Weight Watchers (WW) Points (Approx.)
Total Recipe: ~16–20 Points
Per Serving: ~4–5 Points
Make It Lower Points
Use lean beef (5%) or turkey
Reduce mozzarella or use low-fat cheese
Use oat flour instead of regular
Can drop to ~3–4 points per serving
Tips for Best Results
Remove water from zucchini → prevents soggy pancakes
Cook on medium heat to avoid burning
Don’t overfill or pancakes may break Variations
Air fryer: 180°C for 10–12 mins (flip halfway)
Spicy: Add chili flakes to beef
Keto: Skip flour, add more cheese
FAQs Why are my pancakes falling apart?
Too much moisture—squeeze zucchini well.
Can I bake instead?
Yes—bake at 200°C for 15–20 minutes.
Can I freeze them?
Yes—freeze cooked pancakes and reheat later.
What sauce goes best?
Garlic yogurt, sour cream, or spicy mayo.
Is this low-carb?
Yes—especially if you reduce or skip flour.
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