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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
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These savory zucchini pancakes are a delightful way to enjoy vegetables at breakfast or as a snack. Light and fluffy, they are easy to prepare and perfect for a healthy addition to your meal plan.
Ingredients
Directions
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the squeezed zucchini, flour, eggs, Parmesan cheese, baking powder, salt, black pepper, and chopped herbs (if using). Mix until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, drop about 1/4 cup of the zucchini mixture for each pancake into the skillet.
Cook the pancakes for about 3-4 minutes on each side, or until golden brown. Add additional oil as needed for the next batch.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
Conclusion
Tips:Serve these zucchini pancakes with a dollop of Greek yogurt or sour cream for added creaminess. You can also top them with a sprinkle of extra Parmesan cheese or fresh herbs.These pancakes can be kept in the refrigerator for up to 3 days. Reheat in the oven or on the skillet before serving. They also freeze well, so feel free to make a bigger batch for future breakfasts!
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