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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 8.6 g
  • Cholesterol: 63.1 mg
  • Sodium: 541.6 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.6 g

View full nutritional breakdown of Zucchini Pancakes calories by ingredient
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Zucchini Pancakes

Submitted by: BOONZIE

Introduction

These are surprisingly flavorful! A nice savory breakfast or side for lunch or dinner. It's an adapted, lower-fat version of the recipe from Mark Bittman's How to Cook Everything. These are surprisingly flavorful! A nice savory breakfast or side for lunch or dinner. It's an adapted, lower-fat version of the recipe from Mark Bittman's How to Cook Everything.
Number of Servings: 4

Ingredients

    4 small zucchini, coarsely grated
    (1 tbsp. coarse salt for draining zucchini--this is rinsed off later, but a small amount probably remains in the zucchini)
    1/2 yellow onion, finely chopped
    1/2 cup freshly grated parmesan cheese
    1/4 cup chopped fresh basil leaves
    1 large egg, beaten
    1/4 tsp. freshly ground black pepper, or to taste
    1 tbsp. olive oil
    1 lime, cut into 4 wedges, for serving

Directions

Place grated zucchini in a colander with 1 tbsp. coarse salt. Mix in the salt and let drain for 30 minutes while you chop the other ingredients.

After 30 minutes, rinse zucchini to remove excess salt and wring out in a towel to further remove moisture. Salting the zucchini makes it drier and easier to work with and cook, but it is not an absolutely essential step if you don't have the time.

Mix together zucchini, onion, cheese, basil, egg, and pepper. Add small amounts of flour until the mixture holds together somewhat (don't worry too much because pancakes will hold together much better after cooking). If you didn't salt the zucchini you may need more flour. Put the leftover flour on a plate for dredging. Form 8 small patties with the zucchini mixture.

Heat the olive oil in a non-stick skillet over medium high heat. When the oil is hot, dredge each pancake lightly in flour on both sides and add to the skillet. Cook for 10-15 minutes, turning once, until nicely browned on both sides.

Serve with lime wedges--the lime juice is delicious on the pancakes!

Makes 4 servings (2 pancakes + 1 lime wedge each).

Number of Servings: 4

Recipe submitted by SparkPeople user BOONZIE.






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Member Ratings For This Recipe

  • A great side dish, especially with fresh from the garden or farm stand zucchini - 7/16/11

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  • This was a great recipe and since I like Indian food, I added some curry powder, cumin, garlic salt and ground ginger. It really brought out the natural flavors already in the pancakes. The Lime is a MUST! - 3/21/11

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