Stuffed Zucchini and Beef Pancake recipe - ingredients, nutrition and when to eat it
Round slices of zucchini are filled with ground meat, dipped in beaten egg, and pan-fried.
Round slices of zucchini are filled with ground meat, dipped in beaten egg, and pan-fried. The tender zucchini and savory meat make a lovely pairing for a warm meal.
Side dishes · 25 minutes to cook
Nutrition (per 205.7g serving): 299.6 kcal · protein 15.5g · carbohydrate 12.5g · fat 20.2g · sodium 396.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don't scoop out too much of the zucchini, or the pancakes may fall apart; just remove a little of the seedy center.
Tips: Fill with a thin, even layer of meat so it cooks through evenly along with the zucchini.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Ground pork — 50 g
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Green onion — 1 Tbsp
- Garlic — 0.5 tsp
- Salt — 0.2 tsp
- Black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp