Healthy Zucchini Pancakes

Name: Healthy Zucchini Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 pancakes.
Ingredients: 1 cup shredded zucchini; 1/4 cup panko (Japanese) 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

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

Ingredients

1 cup shredded zucchini
1/4 cup panko (Japanese) 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

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.

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.

Originally published as Feta and Herb Zucchini Pancakes in Healthy Cooking August/September 2010

Reviews

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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
mricha14

Sep 4, 2010

I thought they needed a little salt so I added 1/4-1/2 teaspoon of season salt and about 3 dashes of pepper. I didn't have any fresh herbs so I substituted 1 teaspoon dried for 1 tablespoon of fresh.They were FANTASTIC.
dinkum

Aug 31, 2010

They are really tasty and I enjoyed them very much. I had them as a side vegetable with pan fried chicken and the flavours went together wonderful. I will be making these again for sure.
ctmarsden

Aug 25, 2010

Very easy and very good. Would make them again!