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–+ servings
zucchini cakes

Savory Zucchini Pancakes

These savory zucchini pancakes are a delicious and healthy twist on traditional potato pancakes, perfect as a side dish or a light meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini squeezed of excess liquid
  • 2 shallots finely chopped
  • 0.25 cup fresh chives
  • 0.25 cup parsley chopped
  • 1 garlic clove minced
  • 2 large eggs
  • 0.25 cup grated Parmesan cheese
  • 6 tbsp whole wheat flour
  • kosher salt and fresh pepper to taste
  • olive oil spray

Method
 

Preparation Steps
  1. Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a large bowl.
  2. Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.
  3. Heat a large skillet over medium heat and spray oil to cover pan.
  4. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
  5. Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

Serve these savory zucchini pancakes with a dollop of Greek yogurt or your favorite dipping sauce.
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