ZUCCHINI AND CHEESE PANCAKE CAKE, an all-in-one dish for a simple and quick dinner, soft and flavorful, egg-free, cooked either in a pan or in the oven.
I had zucchini to use up and zero desire to spend too much time at the stove 😅 so I prepared this egg-free zucchini and cheese pancake cake, and it immediately became one of my favorite last-minute dinner recipes.
This easy and quick zucchini and cheese pancake cake is perfect when you want a light but satisfying one-dish meal. It’s among the most loved zucchini recipes because it’s practical, versatile and super soft—ideal for a quick dinner or a light lunch.
The great thing is you can cook it either on the stove or in the oven, so it’s one of those quick egg-free recipes that adapts to everything. It’s also perfect if you’re looking for a soft and tasty savory zucchini pie, or an alternative to the usual omelets, fitting well among simple vegetarian dishes and popular quick dinners with zucchini and cheese.
Join me in the kitchen today—there’s a zucchini and cheese pancake cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 1 1/4 cups type 2 wheat flour (about 150 g)
- water (about 100 ml / 3.4 fl oz)
- 1 teaspoon instant baking powder for savory preparations
- cup zucchini, grated (about 100 g / 3.5 oz)
- cup cream cheese / spreadable cheese (about 100 g / 3.5 oz)
- 3.5 oz provola cheese (about 100 g) — sliced
- salt
Steps
P.S. I had to cook it with a bit more oil because my stove surface is uneven and I risked burning one side. Use the minimum oil necessary to prevent burning.
Pour the flour into a bowl, add the baking powder and salt.
Grate the zucchini with a coarse grater and add them to the bowl, mix, then add 80 ml of water (about 1/3 cup) and mix well.
Oil a skillet, heat it and pour half of the batter in; cook well on one side, then flip.
Spread the cream cheese, add provola slices. Add the remaining water to the batter (about 20 ml — roughly 1 tbsp + 1 tsp) and mix; the batter should become creamier.
Cook with the lid on; once it has dried on top you can flip it and finish cooking thoroughly.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
ZUCCHINI AND CHEESE PANCAKE CAKE
Useful tips:
Wring the zucchini well to avoid excess water
Use melting cheeses for a richer result
Cook on low heat in a pan for even cooking
If you bake it, watch the browning
Great also the next day
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FAQ ZUCCHINI AND CHEESE PANCAKE CAKE
Can I cook it only in a pan?
Yes, it turns out great even without the oven.
Can it be made without cheese?
Yes, but it will lose some creaminess.
Is it suitable for a light dinner?
Yes, it’s a balanced one-dish meal.
Can I add other ingredients?
Yes, for example ham, speck, or other vegetables.
Does the zucchini pancake cake keep?
Yes, 1–2 days in the fridge.
