Zucchini Pancakes with a Difference
Elevate your brunch game with these irresistible Zucchini Pancakes with a Difference—a deliciously savory twist on traditional pancakes! Made with fresh zucchini, vibrant herbs like parsley and dill, and a hint of bright lemon zest, these golden-brown pancakes are packed with flavor and texture. A sprinkle of Parmesan cheese adds a rich, nutty depth, while a dollop of creamy Greek yogurt or sour cream provides the perfect finishing touch. What makes these pancakes truly stand out is their light yet satisfying consistency, thanks to the crucial step of squeezing out excess moisture from the zucchini—a game-changer for crisp, non-soggy results. Ready in just 35 minutes, this quick and easy recipe is perfect for breakfast, lunch, or even a light dinner. Serve them as a standalone dish or pair with a crisp salad for a wholesome, crowd-pleasing meal that celebrates the freshness of simple ingredients.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 teaspoons lemon zest
- 1 whole large egg
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 0.5 cup Greek yogurt or sour cream (for serving)
Instructions
Grate the zucchini using a box grater and place it in a large bowl. Sprinkle the grated zucchini with the salt, mix well, and let it sit for 10 minutes to draw out excess moisture.
While the zucchini is resting, prepare the other ingredients. In a small bowl, mix the flour, grated Parmesan, parsley, dill, lemon zest, and black pepper. Set aside.
After 10 minutes, transfer the grated zucchini into a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible by twisting the cloth over the sink. This step is crucial to avoid soggy pancakes.
Return the squeezed zucchini to the large bowl. Add the egg and mix until well incorporated. Gradually fold in the dry ingredient mix until a thick batter forms.
Heat the olive oil in a large nonstick skillet over medium heat. Use a spoon or 1/4-cup measure to scoop the batter and drop it into the skillet, flattening each portion slightly to form pancakes.
Cook the pancakes for 3–4 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the skillet if necessary.
Serve the zucchini pancakes warm, topped with a dollop of Greek yogurt or sour cream. Garnish with extra parsley or dill for a fresh finishing touch.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 31.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 512 mg | 39% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1376 mg | 29% | |
*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.
