Mediterranean Zucchini & Cheese Stuffed Pancake Wraps

🥒 Mediterranean Zucchini & Cheese Stuffed Pancake Wraps

Light, savory, and packed with fresh Mediterranean flavors, these zucchini & cheese stuffed pancake wraps are perfect for brunch, lunch, or a light dinner. Soft, thin pancakes are filled with sautéed zucchini, creamy cheeses, herbs, and a hint of garlic — then rolled and lightly crisped for the ultimate comforting bite.

---

🌿 Why You’ll Love This Recipe

• Light yet satisfying

• Vegetarian-friendly

• Uses simple pantry ingredients

• Great for meal prep

• Perfect Mediterranean-style comfort food

---

🛒 Ingredients

For the Savory Pancakes:

• 1 cup all-purpose flour (or whole wheat for healthier option)

• 1 egg

• 1¼ cups milk

• 1 tbsp olive oil

• ¼ tsp salt

For the Filling:

• 2 medium zucchinis, grated

• 1 cup ricotta cheese (or strained yogurt)

• ½ cup crumbled feta cheese

• 1 cup shredded mozzarella

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill (optional)

• Salt & black pepper to taste

• Pinch chili flakes (optional)

Optional Toppings:

• Extra feta

• Greek yogurt drizzle

• Fresh herbs

• Cherry tomatoes

---

👩‍🍳 Instructions

Step 1: Prepare the Pancake Batter

1. In a bowl, whisk together flour and salt.

2. Add egg, milk, and olive oil.

3. Whisk until smooth and lump-free.

4. Let rest for 10–15 minutes.

Step 2: Cook the Pancakes

1. Heat a non-stick pan over medium heat.

2. Lightly grease with olive oil.

3. Pour about ¼ cup batter and swirl into a thin circle.

4. Cook 1–2 minutes per side.

5. Repeat until all batter is used. Set aside.

Step 3: Prepare the Zucchini Filling

1. Grate zucchini and squeeze out excess moisture using a clean towel.

2. Heat olive oil in a skillet.

3. Add garlic and sauté for 30 seconds.

4. Add zucchini and cook 3–5 minutes until tender.

5. Remove from heat and cool slightly.

6. Stir in ricotta, feta, mozzarella, parsley, dill, salt, pepper, and chili flakes.

Step 4: Assemble the Wraps

1. Place 2–3 tablespoons filling in the center of each pancake.

2. Fold sides inward and roll tightly like a wrap.

3. Optional: Lightly pan-sear the wraps for 2–3 minutes per side until golden.

---

🍽️ Serving Suggestions

• Serve warm with a dollop of Greek yogurt

• Pair with a cucumber-tomato salad

• Enjoy with olives and fresh mint tea for a full Mediterranean experience

---

🧀 Mediterranean Flavor Tips

• Add sun-dried tomatoes for extra depth

• Mix in chopped spinach for added greens

• Swap mozzarella for halloumi for a saltier bite

• Add a squeeze of lemon before serving for brightness

---

❓ Q & A

Q: Can I make this gluten-free?
Yes! Use a gluten-free flour blend for the pancakes.

Q: Can I bake instead of pan-searing?
Absolutely. Place wraps in a baking dish and bake at 180°C (350°F) for 15 minutes.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.

Q: Can I freeze them?
Yes. Wrap individually and freeze up to 1 month. Thaw overnight before reheating.