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Healthy Zucchini Pancakes

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 pancakes


  • 1 cup shredded zucchini
  • 1/4 cup panko bread crumbs
  • 2 green onions, chopped
  • 1 egg
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon snipped fresh dill
  • 1 garlic clove, minced
  • 1/4 cup crumbled feta cheese
  • 3 teaspoons olive oil, divided


  • In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
  • Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
Nutrition Facts
2 each: 91 calories, 6g fat (2g saturated fat), 57mg cholesterol, 104mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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Average Rating:
  • sdipiazza
    Sep 1, 2015

    These appear in the Aug/Sept 2010 magazine as Feta Zucchini Pancakes but on the website as Healthy Zucchini Pancakes....tried these for dinner tonight. I made 4 larger pieces instead of 8 little ones. These are delicious but need some salt and pepper. They are bland if you make them according to the recipe. You must be patient and let them get very brown before turning. Try them.

  • cindiherres
    Aug 8, 2014

    I made the pancakes for breakfast. Will add more egg next time. I think they would be better as a side dish for a larger meal.

  • KristyBoo
    Oct 8, 2013

    why do anything other then homemade bread crumbs from your end pieces ect if you already have the food processor to shred the zucchini? my food processor btw is over 35 years old and still does a fine job! oh, and dill does have it's place and that's with cucumbers to be pickled and fish, poasted...

  • s_pants
    May 24, 2012

    These were really good and full of time, might use just a little less dill (I used 1 teaspoon dried), but still good just as they are.

  • brownrexx
    Jul 25, 2011

    I have made this recipe twice and we loved it. I make it without the cheese to save calories and fat and it is delicious.

  • abbie2005
    Apr 4, 2011

    This were tasty and a nice, healthy alternative to the fried potato latkes that I love!

  • lindypat
    Apr 1, 2011

    Made these again using shredded zucchini from last year's garden (frozen) and it still tasted great! Thanks for the recipe

  • krcherry
    Mar 15, 2011

    No comment left

  • CWyatt
    Jan 25, 2011

    No comment left

  • gail de rosa
    Oct 27, 2010

    No comment left