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Zucchini Pancakes
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Zucchini Pancakes

A traditional favorite in many families. Tasty, inexpensive, and nutritious!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 125kcal
Author Dale Ann Edmiston

Ingredients

  • 2 cups grated zucchini excess water squeezed out
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for frying

Instructions

  • Combine grated zucchini, eggs, flour, Parmesan cheese, baking powder, salt, and pepper in a large bowl. Mix until well combined.
    Zucchini Pancakes
  • Heat olive oil in a skillet over medium heat. Scoop 1/4 cup of batter for each pancake and fry until golden brown, about 2-3 minutes per side.
    Zucchini Pancakes
  • Serve the pancakes warm with a dollop of Greek yogurt or your favorite sauce.
    Zucchini Pancakes

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 291mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg