Zucchini Pancakes Recipe

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Zucchini Pancakes. Serve with sprinkled Romano or Parmesian cheese, or with Marinara Sauce.Grate 2 zucchini into a bowl.  Add 1/4 cup flour and one egg or egg substitute.  (Optional: 1/2 tea. salt or salt substitute).Mix together zucchini, egg and flour.Frying Zucchini Pancakes. Heat skillet (optional: spray nonstick butter spray).  Spoon on pancakes and press down with fork.Cook Zucchini Pancakes. Cook on one side until lightly brown.Flip over.Cook Zuchinni Pancakes. Cook on the other side (covering the pan can speed this up a bit). Put on a plate and serve with parmesan cheese and/or marinara sauce.
Zucchini Pancakes. Serve with sprinkled Romano or Parmesian cheese, or with Marinara Sauce.
Zucchini Pancakes. Serve with sprinkled Romano or Parmesian cheese, or with Marinara Sauce. | Source
Grate 2 zucchini into a bowl.  Add 1/4 cup flour and one egg or egg substitute.  (Optional: 1/2 tea. salt or salt substitute).
Grate 2 zucchini into a bowl. Add 1/4 cup flour and one egg or egg substitute. (Optional: 1/2 tea. salt or salt substitute). | Source
Mix together zucchini, egg and flour.
Mix together zucchini, egg and flour. | Source
Frying Zucchini Pancakes. Heat skillet (optional: spray nonstick butter spray).  Spoon on pancakes and press down with fork.
Frying Zucchini Pancakes. Heat skillet (optional: spray nonstick butter spray). Spoon on pancakes and press down with fork. | Source
Cook Zucchini Pancakes. Cook on one side until lightly brown.
Cook Zucchini Pancakes. Cook on one side until lightly brown. | Source
Flip over.
Flip over. | Source
Cook Zuchinni Pancakes. Cook on the other side (covering the pan can speed this up a bit). Put on a plate and serve with parmesan cheese and/or marinara sauce.
Cook Zuchinni Pancakes. Cook on the other side (covering the pan can speed this up a bit). Put on a plate and serve with parmesan cheese and/or marinara sauce. | Source

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4.5 stars from 2 ratings of Zucchini Pancakes

Ingredients for Zucchini Pancakes

  • 2 zucchini, grated
  • 1 egg, or egg substitute
  • 1/4 cup flour
  • 1/2 tea garlic salt, or salt substitute
  • 1/4 cup parmesian cheese, for serving (optional)

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 8 zucchini pancakes

Instructions for Making Zucchini Pancakes

  1. Cut ends of zucchinis and grate with a large grater.
  2. Mix in 1 egg (or substitute) and 1/4 cup flour. Add garlic salt if desired.
  3. Heat pan on medium and spray with non-stick spray. Put 1/4 cup of mixture on pan, Press out into pancake if it doesn't spread easily.
  4. Cook about 1-3 minutes on each side until cooked through.
  5. Serve as a side with Romano or Parmesian cheese sprinkled on top (optional).

Zucchini Pancakes for Dieting

Ever since I've started using the My Fitness Pal program and wrote a hub about it, I've been planning to give some of my favorite dieting recipes. I really think that one of the major keys to successful weight loss, and especially successful maintenance is finding foods you really enjoy eating that are healthy, filling and enjoyable.This is one of mine: zucchini pancakes. Everyone has their own combination of tastes that they like, so I think that a person has to come up with their own favorites, but I'm offering some of my own in hopes that it might help someone else.

Fresh Garden Zucchini Recipe

In the summertime, lots of us with gardens are looking for ways to use that wonderfully prolific vegetable: zucchini. I can't remember if I made up this recipe originally myself, or if someone had made it for me, but I do know that I first started making it when I lived in Stockton, California where the summer vegetables are always very prolific. These are now one of my favorite go-to diet foods and I'm eating them a lot now that I'm using My Fitness Pal for dieting. Made as in the recipe above, they are about 50 calories each, but you can make that calorie count lower if you use egg substitute, add an extra grated zucchini and use fat-free cheese.

Zucchini Pancakes for Company

Yet, they are not just a diet dish. I love these pancakes as a quick snack or even for company. They are a great way to add vegetables to your meal and even though they are so quick and easy to make, they seem like company food. You can keep the cooked ones in the refrigerator for several days, but they usually don't last that long!

Zucchini Pancakes made with Egg

Nutrition Facts
Serving size: 1 pancake
Calories 30
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 4 g1%
Sugar 1 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 35 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Comments 4 comments

VirginiaLynne profile image

VirginiaLynne 4 years ago from United States Author

Thanks vianasya. I had to make some of these for myself right after I wrote up that recipe!


vianasya profile image

vianasya 4 years ago from Indonesia

Love it, VirginiaLynne! Simple and healthy. I really like this hub! :)


jabez3 4 years ago

Only 50 calorie each? WOW! Great snack.


randomcreative profile image

randomcreative 4 years ago from Milwaukee, Wisconsin

They look like a great alternative to potato pancakes!

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