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Healthy Zucchini Pancakes

 Healthy Zucchini Pancakes
Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup shredded zucchini
  • 1/4 cup panko (Japanese) bread crumbs
  • 2 green onions, chopped
  • 1 egg
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon snipped fresh dill
  • 1 garlic clove, minced
  • 1/4 cup crumbled feta cheese
  • 3 teaspoons olive oil, divided

Directions

  • In a sieve or colander, drain zucchini, squeezing to remove excess
  • liquid. Pat dry. In a small bowl, combine the zucchini, bread
  • crumbs, onions, egg, parsley, dill, garlic and cheese.
  • Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low
  • heat. Drop batter by heaping tablespoonfuls into oil; press lightly
  • to flatten. Fry in batches until golden brown on both sides, using
  • remaining oil as needed.
  • Yield: 8 pancakes.
Nutritional Facts: 2 pancakes equals 91 calories, 6 g fat (2 g saturated fat), 57 mg cholesterol, 104 mg sodium, 5 g carbohydrate, 1 g fiber,

2 of 2

Healthy Zucchini Pancakes (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.