Why didn’t I know this vegetable recipe before! Easy recipe for a 5-minute dinner!

Why didn’t I know this vegetable recipe before! Easy recipe for a 5-minute dinner! https://youtu.be/gpWL8Vd3wPk
Friends, today I’m sharing a special recipe — vegetable pancakes with mozzarella cheese. This dish is wonderfully simple yet packed with flavor: fresh vegetables, tender potatoes, aromatic mushrooms, and stretchy melted cheese make the perfect combination. You can enjoy these pancakes for dinner, lunch, or even breakfast — they always look hearty and taste amazing.

The beauty of this recipe is its versatility: you can add seasonal vegetables, adjust the spices, or change the cheese. The pancakes remain filling, healthy, and delicious. Even people who don’t usually enjoy vegetable dishes will love them because of the soft inside and crispy golden crust. And to make it even better, we’ll prepare a tangy homemade sauce that gives the dish a restaurant-quality touch.
What are your favorite dishes? My viewers’ tastes are very interesting! Write in the comments!

🔥 Crispy on the outside, soft and tender on the inside.
🥄 Easy to make with simple ingredients.
📌 A versatile recipe — swap vegetables and cheese as you like.

👉 In the video, I’ll show you step by step how to chop the vegetables, shape the pancakes, and cook them properly. We’ll also make a quick sauce with soy sauce, apple cider vinegar, sesame seeds, and paprika — it adds brightness and a touch of spice.

📌 Use zucchini, mushrooms, potatoes, or bell peppers — it’s always delicious.

👍 Like this video if you enjoy simple vegetable recipes.
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📌 RECIPE AND INGREDIENTS:
Ingredients:
Green onions, leeks
Zucchini (1/2 piece)
Chili pepper (1), red bell pepper (1)
Red onion (1)
Potato (1)
Mushrooms (4)
Eggs (3)
Salt, black pepper, dried garlic
Flour (1 cup)
Olive oil
Mozzarella cheese
Soy sauce (2 tbsp), apple cider vinegar (1 tbsp), sesame seeds (1/2 tsp), paprika

Preparation:
Cut the vegetables into thin strips.
Mix with eggs, flour, and spices.
Form a pancake and fry on both sides until golden.
Sprinkle with grated mozzarella and layer the pancakes.
Bake in the oven for 15 minutes at 180°C (350°F).
Serve with the flavorful soy sauce dressing.

✨ The result is a hearty, healthy, and incredibly tasty dish the whole family will enjoy.
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#Fresh_Recipe #Recipe #zucchini

Have you ever opened your fridge, seen just half 
a zucchini and thought, what on earth can I do with that? Well, today I’ll show you how to 
turn a few simple vegetables into a crispy, cheesy dish you’ll want to make again and 
again. And before we start, tell me in the comments — where are you watching from? I love 
knowing we’re cooking together all over the world! We start with half a zucchini, 
fresh and firm. Cut it into thin, even strips so it cooks quickly and 
keeps that little bit of crunch. No zucchini at home? Yellow squash or even 
eggplant works perfectly in this recipe. Next comes fresh green onion. Its bright 
flavor and gentle crunch bring life to every bite. Here’s a tip: save the root 
ends, pop them into a glass of water, and you’ll have fresh green onions 
growing right on your kitchen windowsill. Next up is leek. It has a milder, sweeter 
taste than regular onion and adds such a gentle aroma. I cut it just like you see 
in the video — thin and even. Quick tip: leeks often hide dirt between their layers. Slice 
them first, then rinse under running water to get them perfectly clean. Do you cook with leeks 
often? I feel like they’re so underrated! Now for a little heat — one chili pepper. 
Chop it finely. Don’t like spicy food? Use just half a chili or swap it for sweet 
paprika. My kids are spice-sensitive, so I sometimes use a pinch of smoked paprika 
instead — it gives flavor without the burn. We add one bright red bell pepper, cut into 
strips. This not only tastes sweet but also makes the dish colorful and cheerful. Fun fact: 
red bell peppers have more vitamin C than oranges! Then, one red onion. It’s sweeter than 
yellow onion and roasts beautifully. Slice it thin — it will caramelize slightly 
while cooking and give a rich flavor. Finally, one potato. Peel it and cut it into 
thin strips, just like the zucchini. Potatoes make the dish hearty and give a perfect crispy 
edge when cooked. If you’re avoiding potatoes, you can use sweet potato or even turnip — 
works surprisingly well and keeps that texture. Look at this mix of vegetables — it’s 
already so colorful! And here’s a quick question for you: if you could add just one 
more vegetable to this mix, what would it be? And now for one of my favorite 
ingredients — mushrooms, four of them. I’m using simple button 
mushrooms, but if you have shiitake or oyster mushrooms, go ahead and try them 
— they add an incredible earthy flavor. Slice them into medium pieces so they 
cook evenly and still have a little bite. Here’s a quick tip: never wash mushrooms 
under running water for too long — they soak it up like sponges and lose their texture. 
Instead, just wipe them gently with a damp paper towel or rinse very quickly and dry 
right away. It makes all the difference. Now it’s time to bring everything together. I 
crack three eggs right into the bowl. Eggs act like the glue for our vegetables, holding 
everything in a beautiful golden pancake. I add a pinch of salt and a little black 
pepper. You can always adjust seasoning later, but here’s a tip: if you’re cutting down on salt, add a squeeze of lemon juice instead 
— it wakes up the flavors naturally. Next comes dried garlic. It’s my secret weapon 
for quick cooking. Fresh garlic is amazing, but dried garlic gives an even flavor and saves 
you a step when you’re in a rush. Funny story — my kids always know when I’m using garlic because 
they say, “Mom, it smells like dinner’s coming!” Even before I start cooking, the smell gets 
them to the table faster than anything else. I mix everything thoroughly until the 
vegetables are evenly coated in that egg mixture. It already looks 
so colorful and ready to go. By the way, if you’re enjoying this recipe so far, make sure you’re subscribed and click that 
little bell icon so you don’t miss the next cozy family recipe. I love cooking with you every 
week, and your support means the world to me. I add one cup of flour and give it a quick stir 
— just enough to bring everything together into a thick batter. For a gluten-free version, 
rice flour or chickpea flour works perfectly. Then a drizzle of olive oil into the pan — 
not too much, just enough for a golden crust. Now the fun part: I spread the mixture evenly, shaping one big vegetable pancake. Look at those 
colors — it already looks like a piece of art! My husband always laughs and says 
I’m “painting with vegetables.” We fry it for three to five minutes on medium 
heat until the bottom turns beautifully golden and crisp. You’ll smell it before you see it — 
that mix of veggies with olive oil is incredible. And now, the big moment: flipping! I use a plate 
to turn it over, and every time my kids watch like it’s the finale of a cooking show. Will it land 
perfectly? Of course — practice makes perfect! After three more minutes under the lid, our first 
pancake is perfectly cooked — golden, crispy on the outside, soft inside. I slide it out and start 
the second one the same way. It’s like having a backup plan for when the first pancake disappears 
too quickly… which happens a lot in my house! While the second one is frying, I prepare 
the best part — cheese. I grate mozzarella on a coarse grater. And here’s where 
my husband magically appears in the kitchen every single time. I swear he can 
smell melting cheese from two rooms away. Do you have a favorite cheese? Mozzarella 
is my go-to for that stretchy, creamy melt, but cheddar or gouda work great 
too. Write in the comments what cheese you’d love on this pancake — 
maybe I’ll try it in the next video! For the sauce, I mix two tablespoons of soy 
sauce with one tablespoon of apple cider vinegar. Add half a teaspoon of sesame seeds 
and a pinch of red paprika. Give it a quick stir — it’s simple but packed with flavor, salty, 
tangy, nutty, and a little smoky all at once. Now I sprinkle our hot pancake with grated 
mozzarella. The heat melts it right away, making it creamy and stretchy — the perfect 
finishing touch before we assemble everything. I stack the pancakes, one on top of the other, with that melty mozzarella in between, then 
pour our simple sauce right over the top. Into the oven it goes — 15 minutes at 180°C, just enough to let everything fuse together 
into one cheesy, golden masterpiece. And look at this! The smell is 
incredible — warm vegetables, melted cheese, that touch of sesame and 
paprika. I slice into it and you can see the layers holding perfectly, the 
cheese stretching like a dream. One bite, and it’s crunchy at the 
edges, soft and cheesy inside, with that sweet and savory balance from 
the sauce. My kids absolutely love it, and honestly, my husband… he’s already 
asking if there’s enough for seconds. Bye everyone and thank you!