Zucchini Pancake from Dr Sears
Elevate your breakfast or brunch game with the wholesome and flavor-packed Zucchini Pancake recipe from Dr. Sears! These golden zucchini fritters combine the natural sweetness of fresh zucchini with the savory richness of Parmesan cheese and a touch of garlic for a perfectly balanced bite. Made with nutrient-dense whole wheat flour and seasoned simply with salt and pepper, these pancakes are pan-fried to crispy perfection in heart-healthy olive oil. With just 15 minutes of prep time, they’re a quick and healthy option for busy mornings or as a delightful side dish. Serve them warm with a dollop of tangy Greek yogurt or sour cream to complete this irresistible and nutritious dish. Ideal for those who love light, veggie-forward meals, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium-sized (about 1 pound total) Zucchini
- 2 large Eggs
- 0.5 cup Whole wheat flour
- 0.25 cup Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (for cooking) Olive oil
- 0.5 cup Greek yogurt or sour cream (optional, for serving)
Instructions
Start by washing and drying the zucchinis. Grate them using a box grater or food processor.
Place the grated zucchini in a clean kitchen towel, cheesecloth, or fine mesh strainer. Squeeze out as much water as possible to prevent the pancakes from becoming soggy.
In a large mixing bowl, beat the eggs. Add the squeezed zucchini, whole wheat flour, Parmesan cheese, garlic powder, salt, and black pepper. Stir until everything is well combined.
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil.
Scoop about 1/4 cup of the zucchini mixture onto the skillet for each pancake. Flatten gently with the back of a spoon to form a pancake roughly 1/2 inch thick.
Cook the pancakes for 3–4 minutes per side, or until golden brown. Adjust the heat if necessary to prevent burning.
Repeat the process with the remaining mixture, adding more olive oil to the pan as needed.
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve the zucchini pancakes warm, optionally topped with a dollop of Greek yogurt or sour cream. Enjoy!
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 10158 mg | 442% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 67.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 573 mg | 44% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2539 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
