Zucchini Parmesan Pancakes Recipe

Name: Zucchini Parmesan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini; 1 tablespoon salt; 1 large egg; ¾ cup parmesan cheese; ¼ cup whole wheat flour; ¼ cup all-purpose flour; 2 tablespoons scallions; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon ground black pepper; 1 tablespoon olive oil

Servings: persons

1 lb zucchini
1 tablespoon salt
1 large egg
¾ cup parmesan cheese
¼ cup whole wheat flour
¼ cup all-purpose flour
2 tablespoons scallions
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground black pepper
1 tablespoon olive oil

1
Shred the zucchini, place in a colander, add salt and let sit for about 15 minutes.
2
Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl.
3
Add the egg, cheese, flours, scallion, baking powder, baking soda and salt.
4
Mix well.
5
Add oil to a skillet and warm over medium heat until hot.
6
Add a heaping tablespoon of batter and spread into a circle.
7
Cook about 4 minutes, until golden brown.
8
Flip and cook about 3 minutes.
9
Transfer to a plate and spread with butter, if wanted.
10
Repeat until batter is gone.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb zucchini, 1 tablespoon salt, 1 large egg, ¾ cup parmesan cheese, and more.

Yes, Zucchini Parmesan Pancakes 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.

Zucchini Parmesan Pancakes

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