Zucchini Crepes: the effortless, healthy recipe you’ll love

Zucchini are classed as summer vegetables, and if you have an abundance of zucchinis in your garden around this time of year, then you’ll love this new low-carb way to use them. These Zucchini Crepes are essentially omelets filled with ground beef. Not only are they perfectly suited for a keto or low-carb diet, but it’s also a great way to use up leftover vegetables. The crepe is beefy and packed with nutrients.

Thanks to browning, it’s slightly crispy on the outside, but moist on the inside. If you have a few zucchinis, ground beef, eggs, and cheese, then you have most of what you need to make this filling omelet! Try this breakfast (or lunch…or dinner!), you’ll be pleasantly surprised.

Tips

To make it vegan and vegetarian: omit the sour cream, and use coconut cream instead. Use flax seeds instead of eggs. And swap the ground beef for sauteed mushrooms. Use vegan cheese.

To make it gluten-free: use gluten-free flour or almond flour.

To make it keto-friendly, use almond flavor instead of flour.

For best results, make sure to remove excess water from the grated zucchini—wring out the water by using a kitchen towel! If you struggle to remove all the water from the grated zucchini, try wringing out the water with a potato ricer – works like a charm!

You can use any zucchini for this recipe – green and yellow. Add other summer vegetable like corn, eggplant, and peppers.

Make a sweet variety, by adding chopped fruit to the filling instead of ground beef. Sprinkle with powdered sugar before serving, or drizzle with honey.

How To Store Zucchini Crepes

The zucchini crepes can be stored in the refrigerator for up to 4 days. Just make sure to store it in an airtight container, and line it with paper towels to absorb excess moisture. Reheat in the oven or microwave.

How To Make Zucchini Crepes

Grate zucchini on the fine side of a cheese grater. Place in a bowl and add the salt.

Heat the oil in a frying pan and cook onions until soft.

Add ground meat. Season with salt and pepper. Cook until browned and cooked through.

Squeeze the zucchini to remove juice from the grated zucchini.

Add chopped garlic, eggs, sour cream, salt, pepper, flour. Mix.

Pour the zucchini mixture into a preheated pan and spread out using a spatula.

Fry for 2 minutes. Put the ground meat on half of the pancake, sprinkle with cheese.

Fold in half.

Fry the other side until golden.

Slice and enjoy.

Notes

If you use frozen zucchini, make sure to remove the water from it properly, as they can make the crepes watery.