Zucchini Pancakes

Crispy, golden-brown, and bursting with fresh garden flavors, these Zucchini Pancakes are a savory twist on a classic favorite. Perfect as a light appetizer, side dish, or vegetarian main, this recipe combines coarsely grated zucchini with Parmesan cheese, fresh dill, parsley, and a hint of green onion for an herbaceous kick. A quick sprinkle of salt draws out the zucchini’s excess moisture, ensuring a perfectly crisp texture with every bite. Easy to prepare in just 30 minutes, these versatile pancakes are pan-fried to perfection using a touch of olive oil. Serve them warm with a dollop of tangy sour cream or creamy yogurt for a crowd-pleasing dish that’s as nutritious as it is delicious. Ideal for summer gatherings or simple weeknight meals, these zucchini pancakes are sure to become a family favorite.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 0.5 teaspoon salt
• 0.5 cup all-purpose flour
• 0.25 cup Parmesan cheese
• 1 large egg
• 1 piece green onion
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Grate 2 medium zucchinis coarsely. Place the grated zucchini in a bowl, sprinkle with 0.5 teaspoon of salt, and let it sit for 10 minutes to draw out moisture.

Step 2

After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the excess moisture from the zucchini, then place the zucchini back in the bowl.

Step 3

Add 0.5 cup of all-purpose flour, 0.25 cup of Parmesan cheese, 1 large egg, 1 chopped green onion, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, and 0.25 teaspoon of black pepper to the zucchini. Mix everything well until combined.

Step 4

Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.

Step 5

Scoop approximately 2 tablespoons of the zucchini mixture per pancake into the pan, flattening slightly with the back of a spoon.

Step 6

Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.

Step 7

Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Step 8

Serve the zucchini pancakes warm with a dollop of sour cream or yogurt, if desired.

Nutrition Facts

Serving size	585.2 grams (585.2g)

Amount per serving	% Daily Value*
Calories	813

Total Fat 44.70g	57%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 4.90g
Cholesterol 242mg	81%
Sodium 5185mg	225%
Total Carbohydrate 78.20g	28%
Dietary Fiber 5.50g	20%
Total Sugars 27.80g
Protein 25.30g	51%

Vitamin D 54IU	269%
Calcium 339mg	26%
Iron 6mg	32%
Potassium 1079mg	23%

*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: 49.3%

Protein: 12.4%

Carbs: 38.3%