For the dough, finely grate the zucchini on a raw vegetable grater and squeeze well. Mix with water, flour, eggs, chopped herbs and salt. Bake 2 pancakes per person in hot oil in a frying pan. Keep warm. For the filling, fry the diced peppers in hot oil for 3 minutes until soft. Remove from frying pan and mix with diced feta cheese and chopped mint. Stuffing on the pancake form, fold together and bring to table.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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