Zucchini Parmesan Pancakes – a delicious recipe with eggs, shallots, parsley, salt, black pepper, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400F.
2
Beat egg in a large bowl.
3
Stir in shallots, parsley, salt and pepper.
4
Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid.
5
Add the squash and cheese to the bowl; stir to combine.
6
Heat oil in a large ovenproof nonstick skillet over medium heat.
7
Pack a 13 cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake.
8
Repeat, making 4 squash cakes.
9
Cook until browned and crispy on the bottom, 3 to 4 minutes.
10
Gently turn the cakes over and transfer the pan to the oven.
11
Bake for 10 minutes.
12
Serve immediately.
145
kcal
Calories
10
g
Fat
5
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large eggs, ⅔ cup shallots finely chopped, 1 tablespoon parsley leaves chopped flat-leaf, 1/4 teaspoon salt, 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.
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