Half a kilogram of zucchini, cut into cubes
One large clove of garlic, pressed
1 1/2 cups of tomatoes, cored and cut into cubes
Half a cup of chopped onion
Salt and black pepper to taste
Three tablespoons of grated Parmesan cheese
6 pancakes
Half a kilogram of zucchini, cut into cubes
One large clove of garlic, pressed
1 1/2 cups of tomatoes, cored and cut into cubes
Half a cup of chopped onion
Salt and black pepper to taste
Three tablespoons of grated Parmesan cheese
6 pancakes
Mix the zucchini, garlic, tomatoes, onion, salt, and black pepper in a pan
Cook slowly for 25 minutes or until the zucchini is cooked
Place the pancakes in a baking dish
Drain the zucchini and reserve some liquid
Spread the filling over the pancakes and sprinkle with half the cheese
Fold the pancakes in half
Brush with a little reserved liquid and sprinkle with the remaining cheese
Serve as is or bake in the oven for 15 minutes (moderate - 180°C)
Cut into 6 pieces
