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Breakfast

Zucchini Pancake Topped with Fried Eggs

A courgette pancake under fried eggs, with 30 g of protein and a savoury way into the morning.

Calories
391kcal
Protein
30g
Fat
23g
Carbs
19g

Per serving, makes 1. Published 27 August 2026.

Allergens

  • Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Zucchini250g
  • Eggs4 (2 in pancake mixture, 2 fried on top)
  • Onion80g
  • Salt, pinchTo taste
  • Garlic1 clove
  • Dill leavesTo taste
  • ParsleyTo taste

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Method

  1. Grate the zucchini and squeeze out as much excess water as possible. Finely dice the onion and mince the garlic.

  2. In a bowl, combine the grated zucchini, onion, garlic, 2 of the eggs, chopped dill, and parsley, then season with a pinch of salt.

  3. Mix well to form a batter. Heat a lightly oiled pan and pour in the zucchini mixture, cooking as one pancake (or smaller ones) for 3-4 minutes per side until golden and set.

  4. Set aside and keep warm. In the same or a separate pan, fry the remaining 2 eggs to your preferred doneness.

  5. Plate the zucchini pancake and top with the fried eggs.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.