Lean into savory breakfast with these Parmesan-cheesy Zucchini Pancakes. They’re a great way to use up extra garden produce!
Breakfast comes in all sizes, shapes, flavors, and colors. If I had to pick my favorite combination of these qualities, I’d choose a small, round, cheesy, green-tinted pancake with a dollop of sour cream on top. I’m definitely a salty breakfast gal, if you couldn’t tell, and savory pancakes are my specialty. I’m so crazy about them, I sometimes wake up early on random Wednesdays to make a batch before I go to work. Maybe I’m crazy about pancakes; maybe I’m just crazy in general. Who’s to say?
Either way, if you end up at my house for breakfast, I’ll warn you: I’m a big fan of slipping vegetables into breakfast items. For whatever reason, we as a society have decided we don’t need veggies at breakfast, and I don’t buy into that logic. Vegetables belong everywhere! And in the peak of summer, the veggie I have the most of is the noble “Black Beauty” variety of zucchini. Zucchini pancakes, anyone?
This zucchini pancake recipe is all of my favorite breakfast things. It’s got Parmesan cheese, it’s got zucchini, and it’s seasoned lightly so a side of bacon with your pancakes won’t be overwhelming. These pancakes are the perfect vehicle for that creamy dollop of Greek yogurt or sour cream, too. So, who’s coming over for pancakes?
Are These Zucchini Pancakes Healthy?
Zucchini pancakes are on the healthy side of pancakes overall. The grated zucchini makes up most of the mass of this pancake, and zucchini contains fiber, vitamins C and B6, potassium, and several antioxidants. The flour in this recipe gives the pancakes some carbs, along with small amounts of protein and fiber. Most of the protein in this dish comes from the eggs and Parmesan cheese, and the olive oil contributes healthy monounsaturated fats.
Overall, zucchini pancakes can be part of a healthy diet in moderation, and they’re vegetarian-friendly, too. To make them dairy-free, use a non-dairy Parmesan cheese alternative.
The Zucchini Squeeze
Zucchini can be an excellent additive to baked goods and pancakes, but you’ll need to watch out for their water content. Zucchini is over 90% water, and this can create an undesirable texture when used in baked goods or pancakes. Nobody likes wet pancakes. Here’s how to avoid it!
- Place the grated zucchini in the middle of a clean kitchen towel or square of cheesecloth, working in batches if necessary.
- Pull the four corners of the towel or cheesecloth together to wrap the fabric around the zucchini shreds.
- Squeeze the cloth-wrapped wad of zucchini with your hands; lots of water should drain out.
- Repeat if necessary.
- Measure out the zucchini for the recipe. It’s important to measure out your shredded zucchini after squeezing out the water!
How Do I Store Leftovers?
These pancakes taste the best when they’re hot and fresh, but you can reheat them with good results. Store room-temperature leftover pancakes in an airtight container for up to 3 days. For longer storage, arrange pancakes in a single layer on a baking sheet or plate and freeze for 30 minutes, then transfer to a Ziploc freezer bag, placing slips of parchment or wax paper between each pancake. Freeze for up to 2 months.
Serving Suggestions
I like my zucchini pancakes with generous dollops of sour cream (or Greek yogurt), chopped green onions, and maybe some grated cheddar on top. If you want to spruce up your Greek yogurt and make a proper dip, try this Easy Greek Yogurt French Onion Dip. I think these also go great with this Avocado Hummus.
You can just as easily serve these as a dinner side alongside easy main dishes, like this Roasted Chicken or Shake-And-Bake Pork Chops. Whether you have these delicious, veggie-filled pancakes for breakfast, lunch, dinner, or a snack, you’re going to love them!
Recipe
Ingredients
- 2 cups grated zucchini excess water squeezed out
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Combine grated zucchini, eggs, flour, Parmesan cheese, baking powder, salt, and pepper in a large bowl. Mix until well combined.
- Heat olive oil in a skillet over medium heat. Scoop ¼ cup of batter for each pancake and fry until golden brown, about 2-3 minutes per side.
- Serve the pancakes warm with a dollop of Greek yogurt, sour cream, or your favorite sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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