These Zucchini and Cheese Pancakes are crispy on the outside, soft and cheesy on the inside. Made with fresh zucchini, cheddar and Parmesan cheese, herbs, and simple pantry ingredients, they’re perfect for breakfast, brunch, lunch, or as a delicious side dish. Ready in just 30 minutes, they’re a great way to use up fresh zucchini!

⏱️ Recipe Information

🛒 Ingredients

For the Pancakes

• 2 medium zucchini (about 1 pound/450g), grated
• 1 teaspoon salt (for draining zucchini)
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ cup all-purpose flour
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 teaspoon baking powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil (for frying)

Optional Dipping Sauce

• ½ cup sour cream or Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped dill or parsley
• ½ teaspoon garlic powder
• Salt and pepper, to taste

👩‍🍳 Instructions

Step 1: Prepare the Zucchini

1. Grate the zucchini using the large holes of a box grater.
2. Toss with 1 teaspoon salt and let sit for 10 minutes.
3. Wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

Tip: Removing excess moisture is the key to crispy pancakes.

Step 2: Make the Batter

In a large bowl, combine:

• Drained zucchini
• Eggs
• Cheddar cheese
• Parmesan cheese
• Flour
• Green onions
• Garlic
• Baking powder
• Onion powder
• Black pepper
• Italian seasoning
• Fresh parsley

Mix until evenly combined.

Step 3: Cook the Pancakes

1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Scoop about ¼ cup of the mixture for each pancake and gently flatten with a spatula.
3. Cook for 3–4 minutes per side, or until golden brown and crispy.
4. Transfer to a paper towel-lined plate.

Cook in batches, adding more oil if needed.

Step 4: Make the Dipping Sauce

Mix together:

• Sour cream or Greek yogurt
• Lemon juice
• Dill or parsley
• Garlic powder
• Salt
• Pepper

Stir until smooth.

Step 5: Serve

Serve the pancakes warm with the dipping sauce.

Garnish with:

• Fresh parsley
• Chopped chives
• Extra Parmesan
• Lemon wedges

💡 Tips for Success

• Squeeze the zucchini very well to remove excess water.
• Use freshly grated cheese for better melting and flavor.
• Don’t overcrowd the skillet.
• Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.
• Cook over medium heat so the centers cook through without burning the outside.

🌿 Variations

Low-Carb Version

Replace the flour with:

• ¼ cup almond flour
• 2 tablespoons coconut flour

Mediterranean Style

Add:

• Crumbled feta cheese
• Chopped olives
• Fresh oregano

Spicy Version

Mix in:

• Diced jalapeños
• Red pepper flakes
• Pepper Jack cheese

Bacon & Cheddar

Fold in:

• ½ cup crispy bacon bits

Gluten-Free

Use:

• Gluten-free all-purpose flour
• Oat flour
• Chickpea flour

🍽️ Serving Suggestions

• Fried or poached eggs
• Smoked salmon
• Avocado slices
• Fresh tomato salad
• Greek yogurt
• Sour cream
• Grilled chicken
• Roasted vegetables

🥡 Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze between sheets of parchment paper for up to 2 months.

Reheating

• Air Fryer: 350°F (175°C) for 3–4 minutes
• Oven: 350°F (175°C) for 8–10 minutes
• Skillet: Reheat over medium heat for 2 minutes per side
• Microwave: 30–45 seconds (they’ll be softer than when freshly cooked)

🥣 Nutrition (Per Serving)

Nutrition values are approximate and may vary depending on the ingredients used.

🧀 Weight Watchers (Estimated)

Using reduced-fat cheese and Greek yogurt can lower the point value.

❓ Frequently Asked Questions

Why are my zucchini pancakes soggy?

The most common reason is excess moisture in the zucchini. Be sure to salt it, let it rest, and squeeze out as much liquid as possible before mixing the batter.

Can I bake these instead of frying?

Yes. Arrange the pancakes on a parchment-lined baking sheet, lightly spray with cooking oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.

Can I make these in an air fryer?

Absolutely! Preheat the air fryer to 375°F (190°C). Lightly spray both sides of the pancakes with cooking oil and air fry for 8–10 minutes, flipping halfway through, until golden and crisp.

What cheese works best?

Sharp cheddar provides bold flavor, while Parmesan adds a savory, nutty taste. You can also use mozzarella, Monterey Jack, Gruyère, or feta for different flavor profiles.

Can I make the batter ahead of time?

It’s best cooked immediately after mixing. However, you can grate and drain the zucchini up to 24 hours ahead and refrigerate it. Mix the remaining ingredients just before cooking for the best texture.