Zucchini stacked pancakes.

For my new healthy vegetarian recipe I picked 2 completely different vegetables, but it worked great together in this dish.

All the vegetables have their benefits, and all of you know that the vegetables are great for your health, body etc.

First ingredient is zucchini:

Zucchini is a variety of summer squash with dark- to light-green mottled skin. Zucchini and other types of squash have been used by humans for over 5,000 years. Though raw zucchini is mostly water, it does offer some essential vitamins and minerals. Most of the vitamins and minerals in zucchini are found in the skin. So when you cook with zucchini, try to use with the skin on. Don’t forget that most of zucchini crops in US is GMO, so pick organic ones for your recipes.


First, I made zucchini pancakes, using chick peas flour instead of the regular one. They turned out juicy and delicious, but zucchini pancakes by themselves looked boring and simple for me, so I decided to be a little creative, and made the beet paste for them.

A lot of people don’t like beets, but Ukrainians use them a lot in the recipes, so beets are one of my favorite vegetables, and they have a lot of health benefits, which is important for me when I cook for my family.


For my beet paste I baked some beets in the oven first, and then put them in the food processor with some walnuts, garlic, apple cider vinegar, sea salt and olive oil. The paste was very delicious and even my daughter ate it.

At the end I just used my zucchini pancakes and beet paste and made this delicious stacked zucchini cake.


So I made a fancy delicious dish from the simple and healthy ingredients.

We ate it for dinner, but I guess it might work as an appetizer or light lunch and dinner.

Serve warm.

Zucchini stacked cake.


2 medium zucchini ( shredded)

1 organic egg

1/3 cup chick peas flour

pinch of sea salt

1 glove of garlic ( smashed)

Beet paste:

2 oven baked beets

1/2 cup walnuts

pinch of sea salt

2 tablespoons apple cider vinegar

1/4 cup olive oil


 Shred your zucchini. After it’s shredded, you want to try to get as much water out of it as possible. You can do this by spreading the zucchini out flat on a piece of plastic wrap or a paper towel, and then press another paper towel (or two) on top of the zucchini and press out the water. I did this a couple of times to try to get as much out as possible. The dryer the zucchini, the better your pancakes will come out. Place your dry, shredded zucchini in a medium sized bowl.

 To the shredded zucchini, add the salt, garlic, flour and fold it into the zucchini. Then, lightly beat your egg in a separate small mixing bowl, and then fold it into the zucchini mixture.

Heat a large non stick skillet over medium heat.  Let the pan heat for 2-3 minutes so that it’s hot and then place 1/4 cup of the zucchini mixture in small dollops onto the heated pan. Let cook for about 2 -3 minutes, until the bottom feels firm and can be easily scooped up by a spatula. After 2-3 minutes, flip over and cook on the other side for another 2-3 minutes. You’ll know the pancakes are done when they’re golden brown on both sides.

For the beet paste put all the ingredients in the food processor.

Pulse until well blended.

To stack into a beautiful creation: start with pancakes  put the beet paste on top as you go: zucchini,beet paste, repeat.