Savory Cabbage and Zucchini Skillet – Better Than Meat!

Place the grated zucchini and chopped cabbage in a bowl. Sprinkle with 1/4 tsp salt, mix well, and let sit for 10–15 minutes to release moisture. Then squeeze out as much liquid as possible using a clean towel or cheesecloth.

Mix the Batter:
Add eggs, pepper, paprika, chopped herbs, and flour (if using) to the drained vegetable mix. Stir until everything is well combined. If the mixture is too wet, add a little more flour.

Cook:
Heat a nonstick skillet over medium heat with 1–2 tbsp of olive oil. Spoon the mixture into the skillet, forming small patties or spread it all out like a veggie pancake. Cook 3–4 minutes per side until golden and crispy.

Serve:
Serve warm, garnished with extra herbs or cheese if desired. These are great on their own or with a dipping sauce like sour cream, yogurt dip, or garlic sauce.

Serving and Storage Tips: