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Zucchini Pancakes

Zucchini Pancakes

Adapted from Eating Well

Makes 10 servings


  • 1 pound zucchini, shredded
  • ¼ teaspoon salt
  • ½ cup finely chopped red onion
  • ½ cup finely shredded Parmesan cheese
  • ½ cup white whole-wheat flour or all-purpose flour
  • ½ cup refrigerated or frozen egg product, thawed
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • Nonstick cooking spray
  • 1 teaspoon extra virgin olive oil
  • ¼ cup light dairy sour cream (Optional)
  • 1 tablespoon Chopped red onion
  • ½ cup Shredded or bite-size sticks zucchini


  • Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.
  • Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.
  • Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.
  • Keep pancakes warm in a 300 degree F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream and sprinkle with additional chopped red onion or shredded zucchini to serve.

Servings Per Recipe 10
Serving Size 1 pancake
Calories 69