Zucchini Pancakes with Cresenza and Roasted Red Pep

Name: Zucchini Pancakes with Cresenza and Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded zucchini; 1/4 cup flour; Salt and pepper; 1/8 teaspoon nutmeg; 1/2 cup grated Parmesan; 4 eggs; 3 tablespoons butter, melted and cooled; 1/2 cup water; Olive oil, for sauteing; 1/2 pound Cresenza (recommended: Bellweather Farm); Roasted red peppers, as an accompaniment

Servings: persons

1
Grate zucchini and place in tea towel and squeeze out the water.
2
Mix flour, salt, pepper and nutmeg.
3
Whisk eggs and add butter along with the water.
4
Stir liquid ingredients into dry ingredients.
5
Stir grated zucchini and cheese into batter.
6
Adjust with more water if batter is too thick and adjust seasoning.
7
In a large saute pan, heat a thin layer of olive oil.
8
When almost smoking, spoon the batter into the pan to make pancakes.
9
When lightly browned, flip.
10
Continue until all the batter is used.
11
Drain the pancakes on paper towels.
12
Divide the pancakes between each plate.
13
Crumble some cheese on top and serve with roasted red peppers.
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups shredded zucchini, 1/4 cup flour, Salt and pepper, 1/8 teaspoon nutmeg, and more.

Yes, Zucchini Pancakes with Cresenza and Roasted Red Peppers falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Pancakes with Cresenza and Roasted Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions