Description
These Zucchini Pancakes are an easy and quick way to turn fresh zucchini into a simple savory dish with crisp edges and tender centers. They are one of the best healthy ideas for brunch and weeknight dinner and meal prep. Serve them with sour cream or yogurt and enjoy a flexible recipe that feels homemade and fresh.
Ingredients
Scale
- 2 medium zucchini about 1 pound Zucchini
- 1 teaspoon divided Salt
- 2 Large eggs
- 1/2 cup All purpose flour
- 3 thinly sliced Green onions
- 2 cloves minced Garlic
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Baking powder
- 1/3 cup finely grated Parmesan cheese
- 3 tablespoons Olive oil
- 1/2 cup for serving Sour cream
- 2 tablespoons chopped for garnish Fresh dill
Instructions
- The shredded zucchini changes from fluffy pale green strands into a darker softer mound as the salt pulls out moisture. After squeezing the zucchini looks compact and slightly uneven with loose strands clinging together and a few rough edges.
- The squeezed zucchini folds into eggs and flour and parmesan until the mixture becomes thick and speckled. Green onion slices and garlic show through the batter in uneven pockets so it looks homemade and lightly textured.
- Small scoops of batter move from the bowl into the skillet and spread into uneven rounds with ragged edges. The surfaces look wet and pale green while the bottoms begin to set around the edges.
- The pancakes are flipped and shifted across the skillet so the browned undersides face up. Golden patches appear unevenly with darker crisp edges and softer green centers still visible.
- The cooked pancakes move from the skillet to a white plate and overlap casually into a warm stack. Sour cream sits in small uneven dollops and dill scatters across the browned tops for a fresh finished look.
Notes
Pro Tips:
- Use medium zucchini for the best flavor because oversized zucchini can taste watery and make the batter loose.
- Keep the batter thick and slightly shaggy so each pancake holds together with visible zucchini strands.
- Cook in small batches so the pancakes have room to brown and do not steam against each other.
- Serve the pancakes warm because the crisp edges soften as they sit with the cool topping.
Storage: Store leftover Zucchini Pancakes in a shallow airtight container once they cool fully. Place parchment between layers so the browned edges do not stick together and tear. Refrigerate for up to 3 days and reheat in a skillet until the outside feels crisp again. For longer storage freeze the pancakes in a single layer first and then move them to a freezer safe bag.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg