Zucchini pancake with chicken, tomato, and mozzarella

Grate the zucchini on a medium grater, salt lightly, and set aside for 5 minutes. After that, squeeze out the excess liquid thoroughly.

Add the minced chicken, egg, whole-grain flour, salt, pepper, garlic powder, and paprika to the squeezed zucchini. Mix everything thoroughly until a smooth, thick consistency is formed.

Spread the entire mixture onto a preheated non-stick skillet (optionally greased with a drop of oil) and form a medium-thick round pancake. Cook over medium heat covered with a lid for 4–5 minutes until the bottom sets well. Then carefully flip and fry for another 3–4 minutes until fully cooked.

Slice the tomato thinly or dice into small pieces. Mix the yogurt with a pinch of salt and pepper; optionally, add a bit more garlic powder or chopped greens. Grate the mozzarella or tear it into small pieces by hand.

Transfer the finished pancake to a plate or cutting board. Spread the yogurt sauce over one half, then layer with the tomato and mozzarella. Add a bit of greens or arugula if desired.

Fold the pancake in half or roll it up and return it to a dry skillet for another 1 minute under the lid so the cheese melts slightly and the filling warms through.