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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 243.8
  • Total Fat: 4.2 g
  • Cholesterol: 106.3 mg
  • Sodium: 391.9 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 19.3 g

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

Submitted by: STEPFANIER

Introduction

This recipe originally came from a vegetarian cookbook, but I've changed the herbs and played with the ingredients a bit.

TIPS:
Instead of zucchini, you can use yellow squash. You can also add a shredded carrot to the recipe (no need to salt and drain the carrots).

Swap shredded sweet potatoes for the zucchini and cumin (1 T) and cilantro (1/4 c) for the thyme and basil.

If you want a stronger tomato flavor, chop a few more sun-dried tomatoes and puree them with the yogurt before topping the pancakes.
This recipe originally came from a vegetarian cookbook, but I've changed the herbs and played with the ingredients a bit.

TIPS:
Instead of zucchini, you can use yellow squash. You can also add a shredded carrot to the recipe (no need to salt and drain the carrots).

Swap shredded sweet potatoes for the zucchini and cumin (1 T) and cilantro (1/4 c) for the thyme and basil.

If you want a stronger tomato flavor, chop a few more sun-dried tomatoes and puree them with the yogurt before topping the pancakes.

Number of Servings: 2

Ingredients

    2 medium zucchini, grated
    1 egg
    1 garlic clove, minced
    1/4 c basil, chopped
    1 t dried thyme
    grated zest of a small lemon
    1/2 c breadcrumbs
    salt and pepper
    olive oil for the pan (less than 1 T)

    Topping:
    1 c (8oz) fat-free Greek yogurt

    2 T capers (optional)
    2 T sun-dried tomatoes--NOT packed in oil (optional)

Directions

Sprinkle the grated zucchini with salt and set in a colander to drain for 15 minutes. Squeeze out as much liquid as you can using your hands or the back of a spoon. The drier the zucchini, the better the cakes will stay together.

In a large bowl, mix together the beaten egg, garlic, basil, thyme, and lemon zest. Add the zucchini, breadcrumbs, and capers and sundried tomatoes if using. Add salt and pepper to taste.

In a large non-stick skillet, heat some olive oil over medium heat. Scoop out about a half-cup of batter into the pan, spreading it out slightly.

Cook until the bottom is firm enough to flip. Cook on the other side until firm. Keep warm on a plate in the oven until all the cakes are cooked.

To serve, top with a dollop of Greek yogurt or your favorite pasta sauce. These freeze well, too! Serves 2 (4-6 pancakes).

Number of Servings: 2

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe


  • Very Good
    2 of 3 people found this review helpful
    I tried these last night. Yummy. I used Italian seasoning since I didn't have basil and thyme. I left out the lemon and capers.

    What size is a med zucchini? I used three 4.5 -5 inch zucchini. I also let them "drain" for an hour, not 15 min and there was still so much water left. I will make again - 3/24/10

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  • 1 of 1 people found this review helpful
    Sounds delicious but checked the calories and find it to be too many for a side dish and not filling enough for a main! - 3/31/10

    Was this review helpful?   yes  No