My Zucchini Pancakes

Crispy on the outside and tender on the inside, "My Zucchini Pancakes" are a delicious way to turn fresh zucchini into a savory, crowd-pleasing dish. This quick and easy recipe combines grated zucchini, Parmesan cheese, and a hint of garlic for irresistible flavor, while green onions add a pop of color and freshness. Designed for busy weeknights or weekend brunches, these veggie-packed pancakes come together in just 30 minutes, making them perfect for the whole family. Serve them golden and hot, optionally topped with creamy sour cream or tangy Greek yogurt for a perfect finishing touch. Whether as a light main, side dish, or snack, this zucchini pancake recipe is a deliciously nutritious option you'll want to make again and again!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium (about 1 pound total) zucchini
• 1 teaspoon salt
• 2 large eggs
• 0.33 cup all-purpose flour
• 0.25 cup grated Parmesan cheese
• 2 stalks green onions, thinly sliced
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons (for frying) olive oil
• 0.5 cup sour cream or Greek yogurt (for serving, optional)

Directions

Step 1

Grate the zucchinis using the large holes of a box grater.

Step 2

Place the grated zucchini in a large bowl and sprinkle with the salt. Let it sit for 10 minutes to help draw out excess water.

Step 3

After 10 minutes, transfer the grated zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much water as possible to prevent soggy pancakes.

Step 4

In a large mixing bowl, whisk together the eggs until fully beaten.

Step 5

Add the squeezed zucchini, all-purpose flour, Parmesan cheese, green onions, black pepper, and garlic powder to the bowl. Mix until combined into a thick batter.

Step 6

Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.

Step 7

For each pancake, scoop about 2 tablespoons of batter onto the skillet and flatten it gently with a spatula to form a round, even shape.

Step 8

Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil as needed.

Step 9

Transfer the cooked zucchini pancakes to a plate lined with paper towels to absorb any excess oil.

Step 10

Serve warm with a dollop of sour cream or Greek yogurt, if desired.

Nutrition Facts

Serving size	1253.5 grams (1253.5g)

Amount per serving	% Daily Value*
Calories	1195

Total Fat 66.50g	85%
Saturated Fat 24.20g	121%
Polyunsaturated Fat 3.30g
Cholesterol 452mg	151%
Sodium 11517mg	501%
Total Carbohydrate 107.30g	39%
Dietary Fiber 9.50g	34%
Total Sugars 66.10g
Protein 38.60g	77%

Vitamin D 82IU	410%
Calcium 567mg	44%
Iron 7mg	41%
Potassium 2419mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 13.1%

Carbs: 36.3%