Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini Pancakes Recipe
    Lost? Site Map

    Zucchini Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Little Suzy Homemaker's Note:

    These zucchini pancakes have a little Parmesan cheese in them for flavor. Recipe is from Better Homes and Gardens July 2007. Great variation for all the zucchini my one plant has bestowed upon us!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 15



    Units: US | Metric


    1. 1
      Trim and coarsely shred zucchini (about 5 cups). In a bowl toss zucchini with salt. Place in colander. Place plate on top; weight with cans. Drain 15 minutes, discard liquid.
    2. 2
      In a bowl, beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
    3. 3
      For each pancake, spoon heaping 1 tablespoon of batter on to hot lightly oiled griddle or skillet; spread to a 3-inch circle. Cook over medium heat 2-3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
    4. 4
      Serve topped with sour cream. Or cool, layer in freezer container with waxed paper, and freeze up to 3 months.
    5. 5
      To reheat, preheat oven to 425 degrees. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered for 8-10 minutes or until hot and slightly crisp.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 27, 2014


      These were pretty good. I increased the amount of onion to 3/4 cup for a little more zing and threw in some fresh parsley, but left out the garlic and parmesan. (I decided I had to choose between cheese and sour cream. The sour cream won. And I was out of garlic. :-[ ) All in all, I would make these again. Next time, I'll try them with the garlic and parmesan and skip the sour cream in favor of a marinara sauce. (I might also add a little dried oregano to the batter.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2009


      I made 100 of these pancakes for a party the other day and they just disappeared from the platter. They had rave reviews.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Pancakes

    Serving Size: 1 (69 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 64.6
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 1.0 g
    Cholesterol 59.3 mg
    Sodium 190.6 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 0.6 g
    Sugars 0.9 g
    Protein 4.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes