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Zucchini Pancakes

Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1-1/2 cups shredded zucchini
  • 1 large egg, lightly beaten
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons biscuit/baking mix
  • Dash pepper
  • 1 tablespoon canola oil
  • Sour cream, optional


  • Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
  • In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
  • In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts
2 pancakes: 177 calories, 13g fat (3g saturated fat), 99mg cholesterol, 271mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 7g protein.

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  • Amber
    Jun 4, 2020

    This recipe did not work for me. The pancakes would not firm up and stayed mushy inside. Made as directed and added 3 Tbps of shredded onion which could have added too much moisture. I twisted and squeezed the zucchini in paper towels and two dish towels. They turned out black on the outside and undone even after a lengthy amout of cooking. They went straight from the pan into the trash and I've never had to do that before. What did I do wrong?

  • Appy_Girl
    Sep 27, 2019

    I used chopped tomatoes instead of the zucchini. They were so good. Small in size big in taste. Just be sure to really get all of the liquid out of the tomatoes. I added some extra cheese to the tops of the cooked fritter/cake. Like treats. No deep frying. Just a quick sautéed. VFE.

  • Elayne123
    Aug 29, 2019

    Love these and I always used flour for potato pancakes and trying this recipe, bisquick works great!

  • darlyn29
    Aug 26, 2019

    Very tasty way to use up the zucchini from the farmers market. The only substitution I made was to use gluten free baking mix. Otherwise stuck to the recipe. I agree with other reviews stating be sure to drain the zucchini well or it will be watery. I used a cast iron skillet to cook them in so they were crispy and delicious!

  • momofajj
    Aug 7, 2019

    I loved these, but found the batter a little runny. Next time I would increase the flour.

  • amsm
    Aug 27, 2017

    These pancakes are great way to use up all that garden zucchini. The Parmesan cheese added such a great flavor to these. Be sure to drain well! When I made these, they seemed to not be done in the middle. Next time I make these I will make them thinner to see if that helps.

  • faba1228
    Jul 28, 2016

    I have no idea why, I wrung out the zucchini to the extent it was almost dry, and yet the batter was runny. Followed the recipe to the letter. diappointed

  • ElisabethM
    Sep 6, 2015

    These were very good, but with about 1/4 c. onion they are delicious! I made them as a side to dinner, but they would be great as breakfast. Substituted coconut oil (unflavored) for the canola oil.

  • delowenstein
    Dec 1, 2014

    I recall trying out this recipe when it was featured in Taste of Home! I'd adjusted the recipe by using 1/4 tsp. salt and 1/8 to 1/4 tsp. pepper. If zucchini wasn't available, I used shredded peeled potatoes! When I made these pancakes, I did find them to be tasty and it is a very creative way to use zucchini! I don't recall adding onion, but that is a very good idea from the readers who tried this recipe! Thank you all for sharing with Taste of Home!delowenstein

  • emsschelly
    Aug 19, 2014

    Love it!!!! Can't wait to make it again (tomorrow) and use up some more of those zucchinis. I took the suggestion of adding a little onion. Yum.