Zucchini Pancake Without Flour or Cornstarch

Steps

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1. 1
   Wash one zucchini and julienne it with a vegetable peeler, then chop any remaining pieces with a knife.
   ▶ ≈0:20
2. 2
   Beat two eggs in a bowl with a pinch of salt and mix well.
   ▶ ≈0:40
3. 3
   Heat oil in a pan over medium heat, add all the julienned zucchini, and stir-fry until softened and releasing moisture.
   ▶ ≈0:47
4. 4
   Reduce heat to low, pour the beaten egg over the zucchini, and gently stir to distribute evenly throughout.
   ▶ ≈0:55
5. 5
   Cover the pan and cook for 1-2 minutes until the bottom is mostly set but the top is still slightly wet, then flip the pancake.
   ▶ ≈1:08
6. 6
   Lightly dampen two rice paper sheets with water, stack them together, and place on top of the flipped pancake.
   ▶ ≈1:24
7. 7
   Cover the pan and continue cooking until the rice paper is set, then flip again so the rice paper side faces down.
   ▶ ≈1:43
8. 8
   Cut a slice of cheese in half and place it on one half of the pancake, then fold the pancake in half.
   ▶ ≈1:56
9. 9
   If using mozzarella cheese instead, cover and cook for another 1-2 minutes until the cheese is fully melted.
   ▶ ≈2:16