Zucchini Pancakes

American, Breakfast

 

Zucchini Pancakes
Adapted from Eating Well Magazine
zucchini pancakes arranged on plate
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Course: Breakfast
Cuisine: American
Keyword: Healthy, Vegetables, Vegetarian
Servings: 10 servings
Calories: 232kcal
Author: Chef Bill Collins

Ingredients

  • 2 lbs zucchini, shredded 
  • 1 tsp salt
  • 2 eggs
  • 1 ¼ cups muenster cheese, grated
  • 6 scallions, finely chopped 
  • ⅔ cup fresh dill, finely chopped 
  • 1 tbsp dried oregano
  • ¼ tsp ground pepper 
  • 1 ½ cups breadcrumbs
  • ½ cup all-purpose flour or gluten free flour blend
  • ¼ cup olive oil
  • 1-2 cups plain Greek yogurt, for serving (optional)

Instructions

  • Combine the zucchini with 1 teaspoon of the salt, and let it sit in a colander for 10 minutes. Then squeeze out the remaining water from the zucchini. Discard the water
  • In a separate bowl, lightly beat eggs. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix.
  • In a separate bowl, combine the breadcrumbs and flour. Mix ½ cup of the breadcrumb mixture into the zucchini mixture.
  • Shape ¼ cup of the zucchini mixture into a patty, and coat it with the breadcrumb mixture. Repeat with the remaining zucchini mixture
  • Heat a large skillet over a medium heat. When it’s hot, at 1-2 tablespoons of olive oil to the pan, and add the pancakes. Cook on each side until they’re browned

Notes

Serve with yogurt
Makes approximately 20 pancakes
Nutrition Facts
Zucchini Pancakes
Amount per Serving
Calories
232
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
47
mg
16
%
Sodium
 
470
mg
20
%
Potassium
 
385
mg
11
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
11
g
22
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
20
mg
24
%
Calcium
 
194
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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