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

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4.5 18 19
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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


  • 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 each: 91 calories, 6g fat (2g saturated fat), 57mg cholesterol, 104mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.


  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

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sdipiazza User ID: 2106899 232167
Reviewed Sep. 1, 2015

"These appear in the Aug/Sept 2010 magazine as Feta Zucchini Pancakes but on the website as healthy Zucchini Pancakes....tried these for dinner tonight. I made 4 larger pieces instead of 8 little ones. These are delicious but need some salt and pepper. They are bland if you make them according to the recipe. You must be patient and let them get very brown before turning. Try them."

cindiherres User ID: 6796848 190115
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."

KristyBoo User ID: 7434967 105961
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..."

s_pants User ID: 174050 129295
Reviewed May. 24, 2012

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

brownrexx User ID: 1161327 211748
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."

abbie2005 User ID: 5306017 187760
Reviewed Apr. 4, 2011

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

lindypat User ID: 814971 191571
Reviewed Apr. 1, 2011

"Made these again using shredded zucchini from last year's garden (frozen) and it still tasted great! Thanks for the recipe"

mricha14 User ID: 5346955 129285
Reviewed Sep. 4, 2010

"I thought they needed a little salt so I added 1/4-1/2 teaspoon of season salt and about 3 dashes of pepper. I didn't have any fresh herbs so I substituted 1 teaspoon dried for 1 tablespoon of fresh.

They were FANTASTIC."

dinkum User ID: 616604 105959
Reviewed Aug. 31, 2010

"They are really tasty and I enjoyed them very much. I had them as a side vegetable with pan fried chicken and the flavours went together wonderful. I will be making these again for sure."

ctmarsden User ID: 2747440 190114
Reviewed Aug. 25, 2010

"Very easy and very good. Would make them again!"

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