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Zucchini Pancakes

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

These Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
Zucchini Pancakes Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups shredded zucchini
  • 1 large egg, lightly beaten
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons biscuit/baking mix
  • Dash pepper
  • 1 tablespoon canola oil
  • Sour cream, optional

Directions

  1. Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
  2. In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
  3. In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

Zucchini Pancake Tips

What is the best way to shred zucchini?

We recommend shredding zucchini by using either a box grater, food processor, spiralizer or vegetable peeler. Learn how to grate zucchini here.

How do you get water out of shredded zucchini?

To get water out of shredded zucchini, use a colander to drain excess water and pat dry with paper towels. Or you could use a French press to drain shredded zucchini.

Can you make Zucchini Pancakes healthier?

These Zucchini Pancakes are already pretty healthy, but for gluten-free eaters, just make sure you use a gluten-free biscuit/baking mix instead.

How do you store Zucchini Pancakes?

We recommend storing Zucchini Pancakes in an airtight container in the fridge for around three to four days. You could also freeze Zucchini Pancakes for up to two months. Once you've mastered this recipe, try one of these other zucchini recipes!

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

2 pancakes: 174 calories, 13g fat (3g saturated fat), 99mg cholesterol, 256mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 7g protein.

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