Zucchini Pancakes With Gorgonzola Sauce Recipe

Name: Zucchini Pancakes With Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oz chopped almonds; 3 None medium eggs, separated; 1 1/4 lbs zucchinis, 1 lb grated, the rest thinly sliced; 1/3 lb oat flour; 1/3 cup all-purpose flour; 2-3 tbsp sunflower oil; 1 1/3 tbsp butter; 1 cup vegetable stock; 1 cup milk; 1/3 lb gorgonzola cheese; 1 tsp lemon juice; 1 pinch ground nutmeg; 1 tbsp olive oil; 1 None red onion, peeled and cut into half rings; 1 clove garlic, finely sliced; 2-3 stems thyme, leaves removed

Servings: persons

1 oz chopped almonds
3 None medium eggs, separated
1 1/4 lbs zucchinis, 1 lb grated, the rest thinly sliced
1/3 lb oat flour
1/3 cup all-purpose flour
2-3 tbsp sunflower oil
1 1/3 tbsp butter
1 cup vegetable stock
1 cup milk
1/3 lb gorgonzola cheese
1 tsp lemon juice
1 pinch ground nutmeg
1 tbsp olive oil
1 None red onion, peeled and cut into half rings
1 clove garlic, finely sliced
2-3 stems thyme, leaves removed

1
Toast the almonds in a pan until they are golden brown, then set aside to cool. Whisk the egg whites in a bowl until they form stiff peaks. Beat the egg yolks. In a separate bowl, mix the almonds, grated zucchini, oat flour, egg yolks and 1/4 cup of the flour. Season, then fold in the egg whites. Divide the mixture into 12 evenly sized portions and shape them into patties. Heat the sunflower oil in a large non-stick frying pan and fry the patties for about 4 mins, turning, until browned on both sides. Remove from the pan and keep warm.
2
To make the sauce: Melt the butter in a saucepan, then stir in the remaining flour. Pour in the stock and the milk and bring to a boil. Lower the heat, then add the cheese and simmer for about 5 mins, stirring. Season, adding lemon and nutmeg to taste.
3
Heat the olive oil in a frying pan and add the onion, garlic, thyme leaves and zucchini slices. Saute for 4-6 mins, turning, then season. To serve, divide the patties and sliced zucchini between 4 plates and drizzle the sauce on top.

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 oz chopped almonds, 3 None medium eggs, separated, 1 1/4 lbs zucchinis, 1 lb grated, the rest thinly sliced, 1/3 lb oat flour, and more.

Yes, Zucchini Pancakes With Gorgonzola Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Pancakes With Gorgonzola Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions