Crispy-edged, cheese-packed, and crowned with a golden egg yolk, this zucchini khachapuri is a brilliant low-carb twist on the Georgian classic. Grated zucchini keeps the base light while a generous handful of cheese makes it irresistibly melty — fans of cheesy skillet breakfasts will also love our Cheesy Skillet Flatbread. It all comes together in one pan, making it a weekend-worthy breakfast for a busy morning.
Ingredients
- 100 g (3.5 oz) zucchini, grated
- 50 g (1.7 oz) cheese (25 g in the batter + 25 g on top)
- 30 g (2 tbsp) flour
- 1 egg + 1 yolk
- Salt to taste
- 3 g oil for frying
Instructions
- Grate the zucchini and mix with the remaining ingredients except the yolk. Spread the mixture in an oiled skillet.
- Fry on low heat, flip, sprinkle with cheese, and place the yolk in the center. Cover with a lid.
- Cook until the cheese melts and the yolk is just set.
Tips
- Squeeze the grated zucchini well to remove excess moisture — this keeps the khachapuri crisp instead of soggy.
- Cook on low heat so the inside sets before the bottom over-browns.
- Add the extra cheese only after flipping, so it melts into a golden blanket over the top.
Nutrition (per 100 g): 149 kcal, protein 16.2 g, fat 4.6 g, carbs 13.5 g.
For more easy morning ideas, try our Spinach Omelet or the Cheesy Khachapuri Waffles — and browse more breakfast inspiration on Serious Eats.