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

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4.5 9 12
Publisher Photo
These pancakes are very tasty and easy to make. And they're a nice change of pace from potato pancakes.—Charlotte Goldberg, Honey Grove, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 cups shredded zucchini
  • 2 tablespoons biscuit/baking mix
  • 3 tablespoons grated Parmesan cheese
  • Dash pepper
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil

Nutritional Facts

88 calories: 1 pancake, 6g fat (2g saturated fat), 56mg cholesterol, 134mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 4g protein .

Directions

  1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside. In a small bowl, combine the baking mix, cheese and pepper. Stir in egg until blended. Add the zucchini; toss to coat.
  2. In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet and press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.
Originally published as Zucchini Pancakes in Taste of Home February/March 1996, p19


Reviews for Zucchini Pancakes

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
faba1228
Reviewed Jul. 28, 2016

"I have no idea why, I wrung out the zucchini to the extent it was almost dry, and yet the batter was runny. Followed the recipe to the letter. diappointed"

MY REVIEW
ElisabethM
Reviewed Sep. 6, 2015

"These were very good, but with about 1/4 c. onion they are delicious! I made them as a side to dinner, but they would be great as breakfast. Substituted coconut oil (unflavored) for the canola oil."

MY REVIEW
delowenstein
Reviewed Dec. 1, 2014

"I recall trying out this recipe when it was featured in Taste of Home! I'd adjusted the recipe by using 1/4 tsp. salt and 1/8 to 1/4 tsp. pepper. If zucchini wasn't available, I used shredded peeled potatoes! When I made these pancakes, I did find them to be tasty and it is a very creative way to use zucchini! I don't recall adding onion, but that is a very good idea from the readers who tried this recipe! Thank you all for sharing with Taste of Home!

delowenstein"

MY REVIEW
emsschelly
Reviewed Aug. 19, 2014

"Love it!!!! Can't wait to make it again (tomorrow) and use up some more of those zucchinis. I took the suggestion of adding a little onion. Yum."

MY REVIEW
Perticus
Reviewed Jun. 3, 2012

"I love zucchini. This recipe is simple and delicious. The only thing I did differently was to add some onion."

MY REVIEW
elaineae
Reviewed Apr. 11, 2012

"Another tasty way to use zucchini"

MY REVIEW
jmscoker
Reviewed Sep. 10, 2011

"As this stands, it's OK. It only makes 4 pancakes (NOT 4 servings). I'm going to do some experimentation and add some red bell pepper, onion and garlic for more flavor and nutrition."

MY REVIEW
eli05
Reviewed May. 19, 2011

"I would change nothing. This was perfect!"

MY REVIEW
just like to cook
Reviewed Aug. 19, 2010

"what a great way to use all that extra zucchini, was better tasting than potato pancakes."

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