Crispy on the outside, tender and cheesy in the center, these savory zucchini pancakes are perfect for breakfast, brunch, lunch, or as a side dish.
Ingredients
For the Pancakes
- 2 medium zucchini (about 1½ lb / 680 g), grated
- 2 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh parsley
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp paprika
- 2 tbsp olive oil, for frying
Optional Additions
- 2 tbsp finely chopped green onion
- ¼ tsp red pepper flakes
- ½ cup shredded cheddar cheese
- 1 tbsp chopped fresh dill
Instructions
- Grate the zucchini: Wash and grate the zucchini using the large holes of a box grater.
- Remove excess moisture: Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is important for crispy pancakes.
- Make the mixture: Add the drained zucchini to a large bowl. Add eggs, mozzarella, Parmesan, flour, garlic, parsley, salt, pepper, Italian seasoning, and paprika.
- Mix everything thoroughly until well combined. The mixture should be moist but thick enough to hold its shape.
- Heat the pan: Heat olive oil in a large nonstick skillet over medium heat.
- Form the pancakes: Scoop about ¼ cup of the zucchini mixture into the skillet for each pancake. Flatten gently with the back of a spoon.
- Cook: Fry for 3–4 minutes per side, or until golden brown, crispy, and cooked through.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
- Repeat with the remaining mixture, adding a little more oil as needed.
- Serve: Serve warm with Greek yogurt, sour cream, ranch dressing, garlic yogurt sauce, or a fresh herb dip.
Air Fryer Option
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the basket with cooking oil.
- Place the pancakes in a single layer.
- Air fry for 8–10 minutes, flipping halfway through.
- Cook until golden and crisp.
Nutrition Information
Approximate per serving, based on 4 servings:
- Calories: 325
- Protein: 18 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Net Carbs: 17 g
- Fat: 20 g
- Saturated Fat: 8 g
- Sugar: 5 g
- Sodium: 650 mg
Nutrition may vary depending on the cheese, flour, and amount of oil used.
Nut & Allergen Information
- Tree nuts: None in the standard recipe.
- Peanuts: None.
- Contains: Eggs, milk/dairy, and wheat/gluten.
- Nut-free: The recipe is naturally nut-free, but check packaged cheese and other ingredients for cross-contact warnings.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend or almond-free gluten-free breadcrumbs.
- Dairy-free: Use dairy-free mozzarella and Parmesan alternatives and adjust the seasoning to taste.
Q&A
Q: Why are my zucchini pancakes soggy?
The zucchini probably contained too much moisture. Squeeze the grated zucchini very thoroughly before mixing.
Q: Can I make these without flour?
Yes. Use ½ cup breadcrumbs or about ¼ cup coconut flour instead. Coconut flour absorbs considerably more moisture, so add it gradually.
Q: Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out as much water as possible before using.
Q: What cheese works best?
Mozzarella gives a stretchy texture, while Parmesan adds flavor and helps with browning. Cheddar is also delicious.
Q: Can I make them ahead of time?
Yes. Refrigerate cooked pancakes for up to 4 days. Reheat them in an air fryer or skillet to bring back their crispiness.
Q: Can I freeze zucchini pancakes?
Yes. Cool completely, place parchment between the pancakes, and freeze for up to 2–3 months. Reheat directly from frozen in an oven or air fryer.
Q: What can I serve with them?
Try Greek yogurt, sour cream, garlic yogurt sauce, tzatziki, or a fresh tomato salad.
Q: How do I make them extra crispy?
Squeeze out as much liquid as possible, don’t overcrowd the skillet, and cook over medium heat until deeply golden on both sides.