Zucchini pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.7
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,577.3 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.9 g

View full nutritional breakdown of Zucchini pancakes calories by ingredient
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Delicious, guiltless, versatile side dish for 4 to 6! Delicious, guiltless, versatile side dish for 4 to 6!
Number of Servings: 6


    2 cups (3-4 whole) zucchini or yellow squash, grated
    1 cup (2-3 whole) carrot, grated
    2 egg whites
    1tbsp dried dillweed
    1/2 cup (or to taste) fresh parsley or cilantro, chopped
    1 tsp + 1 tbsp salt
    1 tsp black or white pepper
    1/3 cup chopped raw or toasted pecans, walnuts, or almonds
    1/2 cup whole wheat flour

    Cooking spray


Place grated zucchini in a colander. Sprinkle 1 tbsp salt over and leave to drain for 30 minutes.

Preheat oven to 200 deg F.

Combine next 7 ingredients in a dry mixing bowl. Squeeze moisture out of zucchini with hands or cheesecloth, pat dry between paper towels. Add zucchini and flour to mixing bowl and combine well with spatula.

Lightly coat a nonstick griddle with cooking spray and heat to medium. Using a 1/4 measuring cup or a small ice cream scoop, scoop zucchini mixture onto hot griddle, immediately flattening to 1/3" thickness. When bottom side has browned lightly (1 or 2 minutes), flip over and cook until lightly browned. When done, keep warm in the oven.

Serve warm, on its own or with a dollop of fat-free sour cream. As a main dish, serve with cumin-spiced mashed cauliflower.

Alter the recipe to suit personal taste. For example, use squash instead of zucchini, more carrot than zucchini, cilantro instead of parsley, white pepper instead of black pepper, walnuts instead of pecans, etc. Similarly, both vegetables may be replaced by 3 cups fresh corn kernels, peas, or lima beans.

Number of Servings: 6

Recipe submitted by SparkPeople user GUMBIECAT.

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