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Zucchini Pancakes

 Zucchini Pancakes
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
4 ServingsPrep/Total Time: 20 min.


  • 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


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