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Healthy Zucchini Pancakes

Total Time

Prep/Total Time: 25 min.

Makes

8 pancakes

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
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Ingredients

  • 1 cup shredded zucchini
  • 1/4 cup panko 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

Directions

  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.

Nutrition 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.

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