Ingredients
- 2 eggs
- 2 zucchini, grated
- 1 carrot, grated
- 1 leek, finely sliced
- 100 g spinach (0.22 lb), chopped
- 2 cloves garlic, minced
- 3–4 tbsp breadcrumbs
- ¼ tsp Italian herbs
- ¼ tsp ground red pepper
- Salt, to taste
- Olive oil, for frying
(Optional: cheese for filling — mozzarella or feta works great)
👩🍳 Instructions
- Prepare the veggies
Grate zucchini and squeeze out excess liquid.
Grate carrot, slice leek, chop spinach. - Mix
In a bowl, combine zucchini, carrot, leek, spinach, garlic, eggs, breadcrumbs, herbs, red pepper, and salt. - Cook the base
Heat olive oil in a non-stick skillet over medium heat.
Spread half the mixture evenly and cook until golden. - Add filling (optional but amazing)
Add cheese or creamy spinach filling, then top with remaining mixture. - Flip & finish
Carefully flip and cook until both sides are golden and crispy. - Serve
Slice and enjoy hot — perfect for lunch or dinner!
⭐ Tips
- Add cheese for extra richness
- Serve with yogurt or garlic sauce
- Even better the next day!