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Golden Zucchini Pancakes

If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
  • Total Time
    Prep: 15 min. Cook: 10 min./batch
  • Makes
    8 zucchini pancakes


  • 3 cups shredded zucchini
  • 2 large eggs
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped sweet onion
  • 1 tablespoon butter
  • Marinara sauce, warmed, optional


  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
  • In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion.
  • Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.
Nutrition Facts
2 pancakes: 145 calories, 6g fat (3g saturated fat), 101mg cholesterol, 510mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat.

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