Zucchini pancakes with curd filling

Zucchini pancakes with cottage cheese filling are a healthy dish that suits those who watch their weight, but love to eat deliciously.

Ingredients

• Zucchini - 4-5 Pieces
• Egg - 1 Piece
• Bran or flour - 0.5-1 cups
• Garlic - 3 Cloves
• Cottage cheese - 100-150 grams
• Salt, pepper - - To taste

Directions

1. Rub the zucchini on a fine grater, add plenty of salt. After a few minutes, drain the released juice so that the dough does not turn out to be too thin.
2. Add bran or flour to the grated zucchini (by eye, so that the dough is not too liquid to form cakes), an egg, finely chopped garlic, pepper and salt. Mix well.
3. Now let's get down to stuffing. To do this, cut the garlic into thin slices and fry in olive oil until golden brown, add to the cottage cheese. Mix and season with spices (to your taste).
4. Cover the baking sheet with parchment paper, use a tablespoon to form cakes from half of the resulting dough. Put the cottage cheese-garlic filling in the center of each pancake. Then cover the filling with another dough cake and seal the edges well so that the filling does not run away during baking. Send the pancakes to an oven preheated to 160 degrees for 30-40 minutes.
5. The pancakes are best served hot in tomato sauce. Bon Appetit!