Haben Sie 1 Zucchini und 2 Eier! Dieses Rezept hat mir meine Dorfgroßmutter beigebracht!

Ingredients

• 2 medium Zucchini (grated, salted, excess juice squeezed out)
• 1 tsp Salt (for salting zucchini and seasoning batter)
• 0.5 tsp Black Pepper (ground, for seasoning)
• 2 large Eggs (beaten)
• 1 tbsp All-Purpose Flour (sifted)
• 100 g Pork Belly (cut into small cubes)
• 0.5 medium Onion (finely chopped)
• 100 g Mozzarella Cheese (shredded, low‑moisture)
• 2 tbsp Olive Oil (for pan‑frying)

Instructions

1. Grate the zucchini

   Using a box grater, grate the zucchini into a large bowl.

   Time: PT5M

2. Salt and rest

   Sprinkle 1 tsp of salt over the grated zucchini, mix, and let it sit for 5 minutes.

   Time: PT5M

3. Remove excess juice

   Place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to extract the liquid.

   Time: PT2M

4. Prepare the egg‑flour base

   In a separate mixing bowl, beat the 2 eggs, add a pinch of salt and pepper, then stir in the tablespoon of flour until smooth.

   Time: PT3M

5. Combine half the zucchini

   Add half of the squeezed zucchini to the egg‑flour mixture and fold gently.

   Time: PT2M

6. Add pork, onion and cheese

   Stir in the pork belly cubes, chopped onion, and shredded mozzarella, then fold in the remaining zucchini.

   Time: PT5M

7. Cook the first side

   Heat the non‑stick skillet over medium heat, add olive oil, pour the batter in, cover with a lid and cook for about 6 minutes.

   Time: PT6M

   Temperature: Medium heat

8. Flip and finish cooking

   Carefully slide a spatula under the tortilla, flip it, remove the lid and cook another 5 minutes until golden brown.

   Time: PT5M

   Temperature: Medium heat

9. Serve

   Transfer the tortilla to a plate, cut into wedges and serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

12 g

Fat

15 g

Fiber

2 g