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
Healthy Zucchini Pancakes Recipe photo by Taste of Home
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.
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
sdipiazza
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
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
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
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.
brownrexx
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
Apr 4, 2011
This were tasty and a nice, healthy alternative to the fried potato latkes that I love!
lindypat
Apr 1, 2011
Made these again using shredded zucchini from last year's garden (frozen) and it still tasted great! Thanks for the recipe
Reviews
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.
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.
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...
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.
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.
This were tasty and a nice, healthy alternative to the fried potato latkes that I love!
Made these again using shredded zucchini from last year's garden (frozen) and it still tasted great! Thanks for the recipe
No comment left
No comment left
No comment left