Zucchini Pancakes Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Zucchini Pancakes Recipe

Experience the scrumptiousness of Zucchini Pancakes Recipe, a healthier alternative to classic potato pancakes. 

These savory delights make a perfect side dish to complement grilled chicken or meat!

Zucchini Pancakes Recipe Ingredients:

  • 2 medium zucchinis, grated and excess liquid squeezed (2 packed cups)
  • 2 shallots, finely chopped
  • 1/4 cup fresh chives
  • 1/4 cup chopped parsley
  • 1 minced garlic clove
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 6-8 tbsp whole wheat flour
  • Kosher salt and fresh pepper to taste
  • Olive oil spray
Easy Zucchini Pancakes Recipe

Instructions:

  1. Grate the zucchini using the large holes of a cheese grater and measure two packed cups. Squeeze out excess liquid using a clean dish towel or paper towels, then transfer it to a large bowl.
  2. Add whole wheat flour, shallots, minced garlic, chopped parsley, chives, eggs, grated Parmesan cheese, and season with kosher salt and fresh pepper.
  3. Heat a large skillet over medium heat and spray olive oil to cover the pan’s surface.
  4. Drop tablespoons of the zucchini batter into the skillet. Cook for about 2 minutes on each side until they turn golden brown. Set aside and keep warm.
  5. Spray more oil in the skillet as needed, and continue cooking the remaining batter to make about 10 to 12 pancakes.

Notes or Tips:

  • These zucchini pancakes are low in carbs and packed with nutrients, making them a wholesome side dish option.
  • Feel free to add your favorite herbs or spices to enhance the flavor profile.

Serving Suggestions: 

Pair these savory pancakes with grilled chicken or meat for a delicious and satisfying meal.

Storage and Reheating: 

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven for a crispy texture.

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Zucchini Pancakes Recipe

Zucchini Pancakes Recipe

Enjoy our Zucchini Pancakes—a healthy twist on traditional pancakes! Packed with fresh zucchini, herbs, and Parmesan. A delicious side for any meal! 🥞🥒🧀

  • Total Time: 35 minutes
  • Yield: 1012 pancakes 1x

Ingredients

Scale
  • 2 medium zucchinis, grated (2 packed cups)
  • 2 shallots, finely chopped
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 garlic clove, minced
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 68 tbsp whole wheat flour
  • Kosher salt and fresh pepper to taste
  • Olive oil spray

Instructions

  1. Grate zucchini and squeeze out excess liquid. Transfer to a large bowl.
  2. Add flour, shallots, garlic, parsley, chives, eggs, Parmesan, salt, and pepper. Mix well.
  3. Heat a skillet over medium heat and spray with olive oil.
  4. Drop tablespoons of batter into the skillet. Cook for 2 minutes per side until golden.
  5. Repeat with remaining batter, making 10-12 pancakes.

Notes

  • Customize with your favorite herbs or spices.
  • Low in carbs and nutrient-rich.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Pan Frying
  • Cuisine: American

Nutrition

  • Serving Size: 3 pancakes
  • Calories: 120 kcal
  • Sugar: 2.5 g
  • Sodium: 134.5 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 7.5 g
  • Cholesterol: 97 mg

Keywords: Healthy Pancakes, Zucchini Recipes, Vegetarian

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