Description
These Zucchini Pancakes are a delightful savory twist on traditional pancakes, packed with fresh zucchini, herbs, and Parmesan cheese. They make a perfect light and flavorful meal for any time of the day.
Ingredients
Scale
Zucchini Pancakes:
- 2 packed cups grated zucchini (from 2 medium zucchinis) squeezed of excess liquid
- 2 shallots, finely chopped
- 1/4 cup fresh chives
- 1/4 cup parsley, chopped
- 1 garlic clove, minced
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 6–8 tbsp whole wheat flour
- kosher salt and fresh pepper to taste
- olive oil spray
Instructions
- Grate and Prepare Zucchini: Grate zucchini using the large holes of a cheese grater and measure two cups. Squeeze out excess liquid using a clean dish towel or paper towels, then transfer to a large bowl.
- Mix Ingredients: Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt, and pepper to the bowl with zucchini.
- Cook Pancakes: Heat a large skillet over medium heat, spray with oil. Drop tablespoons of batter onto the skillet, cooking for about 2 minutes on each side until golden brown. Set aside and keep warm.
- Finish Pancakes: Spray more oil in the skillet as needed. Continue cooking the remaining batter to make approximately 10 to 12 pancakes.
Notes
- These pancakes are best served hot and fresh.
- You can customize the herbs and seasonings to suit your taste preferences.
- For a crispy texture, make sure to squeeze out excess moisture from the zucchini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-Frying
- Cuisine: International
Nutrition
- Serving Size: 1 pancake
- Calories: 85
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Zucchini Pancakes, Savory Pancakes, Zucchini Recipes, Brunch Ideas
