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Healthy Zucchini Pancakes Recipe
Healthy Zucchini Pancakes Recipe photo by Taste of Home

Healthy Zucchini Pancakes Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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

Directions

  1. 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.
  2. 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.
Originally published as Feta Zucchini Pancakes in Healthy Cooking August/September 2010, p53

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

Reviews for Healthy Zucchini Pancakes

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 8, 2014

I made the pancakes for breakfast. Will add more egg next time. I think they would be better as a side dish for a larger meal.

MY REVIEW
Reviewed Oct. 8, 2013

why do anything other then homemade bread crumbs from your end pieces ect if you already have the food processor to shred the zucchini? my food processor btw is over 35 years old and still does a fine job! oh, and dill does have it's place and that's with cucumbers to be pickled and fish, poasted...

MY REVIEW
Reviewed May. 24, 2012

These were really good and full of flavor...next time, might use just a little less dill (I used 1 teaspoon dried), but still good just as they are.

MY REVIEW
Reviewed Jul. 25, 2011

I have made this recipe twice and we loved it. I make it without the cheese to save calories and fat and it is delicious.

MY REVIEW
Reviewed Apr. 4, 2011

This were tasty and a nice, healthy alternative to the fried potato latkes that I love!

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