Recipe Image

Zucchini Pancakes

  • 2 m
  • 1 h 20 m
Diabetic Living Magazine
“Zucchini ... pancakes? You bet! This crispy contender took first prize a Diabetic Living Magazine zucchini recipe contest.”


    • 1 pound zucchini, shredded
    • ¼ teaspoon salt
    • ½ cup finely chopped red onion
    • ½ cup finely shredded Parmesan cheese
    • ½ cup white whole-wheat flour or all-purpose flour
    • ½ cup refrigerated or frozen egg product, thawed
    • 1 tablespoon extra virgin olive oil
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground black pepper
    • Nonstick cooking spray
    • 1 teaspoon extra virgin olive oil
    • ¼ cup light dairy sour cream (optional)
    • Chopped red onion (optional)
    • Shredded or bite-size sticks zucchini (optional)


  • 1 Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.
  • 2 Combine zucchini, ½ cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.
  • 3 Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using ¼ cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about ½-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.
  • 4 Keep pancakes warm in a 300°F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream and sprinkle with additional chopped red onion or shredded zucchini to serve.
ALL RIGHTS RESERVED © 2019 Printed From 10/20/2019