These zucchini pancake rolls are anything but ordinary. Layered with tender chicken, crispy eggplant, and a vibrant pepper-tomato sauce, this dish brings together the rustic charm of Mediterranean home cooking with a modern twist. Whether served for dinner, a hearty brunch, or a gathering with friends, it’s the kind of show-stopping meal that’s as satisfying as it is beautiful.
Preparation time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: Serves 4–6
Cuisine: Mediterranean fusion
Ingredients
For the Pancake Batter
3 large eggs
1 teaspoon salt
½ teaspoon black pepper
¼ cup (60g) mayonnaise
1 cup (100g) grated cheese
¼ cup (20g) fresh parsley, chopped
2 medium zucchinis, grated and squeezed dry
For the Chicken Filling
2 chicken fillets (300g), diced
1 medium onion, diced
Olive oil, for sautéing
For the Fried Eggplant
1 large eggplant, sliced
⅔ cup (80g) flour
Water, as needed
Vegetable oil, for frying
1 red bell pepper, diced
1 medium tomato, diced
1 clove garlic, minced
¼ cup (20g) fresh parsley, chopped
1 tablespoon (15ml) soy sauce
1 teaspoon honey
⅓ teaspoon salt
Olive oil, for sautéing
Step-by-Step Cooking Directions
Prepare the Pancake Batter
In a large mixing bowl, whisk together the eggs, salt, black pepper, and mayonnaise until smooth. Stir in the grated cheese, chopped parsley, and grated zucchini. Make sure to squeeze out as much moisture from the zucchini as possible—this keeps the pancakes from being soggy.
Cook the Chicken Filling
Dice the chicken fillets into small, bite-sized pieces. Heat a tablespoon of olive oil in a pan over medium heat. Sauté the diced onion until translucent. Add the chicken and cook until browned and fully cooked through. Season with salt and pepper to taste, then set aside to cool slightly.
Prepare the Eggplant
Slice the eggplant into rounds about ½-inch thick. Sprinkle with salt and place in a bowl of water for 10 minutes to reduce bitterness. Pat dry with paper towels. Dredge each slice in flour, shaking off the excess. Heat vegetable oil in a frying pan over medium-high heat and fry eggplant slices until golden brown on each side. Drain on paper towels.
Make the Pancakes
Heat a non-stick skillet or crepe pan over medium heat. Pour a ladleful of the zucchini batter into the pan and spread it into a thin circle. Cook for 2–3 minutes on each side, until golden and cooked through. Repeat with the remaining batter, stacking finished pancakes on a plate.
Prepare the Pepper-Tomato Sauce
In a small pan, heat a tablespoon of olive oil over medium heat. Sauté the diced red bell pepper until softened. Add the diced tomato, minced garlic, chopped parsley, soy sauce, honey, and salt. Stir well and simmer until the sauce thickens and becomes cohesive. Remove from heat and keep warm.
Assemble the Dish
Take each zucchini pancake and place a spoonful of the chicken mixture in the center. Roll tightly and arrange seam-side down on a serving platter. Serve the rolls alongside the fried eggplant slices and generously drizzle or spoon over the pepper-tomato sauce. Garnish with extra parsley or a sprinkle of cheese if desired.
Nutritional Information (Approximate per serving – based on 6 servings)
Calories: 420
Protein: 25g
Carbohydrates: 20g
Total Fat: 27g
Saturated Fat: 7g
Fiber: 4g
Sugar: 6g
Sodium: 640mg
Note: Nutrition can vary based on the specific brands and preparation methods used.
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