Serves 2
155 cal · 25 min
Zucchini Pancakes
Recipe GLPR06c3175bc6b057
Tender and savory zucchini pancakes made with fresh grated zucchini, egg, and Parmesan cheese. These crispy-edged patties are quick to prepare and make a nutritious breakfast or side dish. Serve warm with your favorite toppings or alongside yogurt and fresh herbs.
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Ingredients
2 cups grated zucchini
1 egg, beaten
1 tablespoon finely chopped onion
1 1/2 tablespoons all-purpose flour
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil
Directions
Wash and pat dry the zucchini, then grate it into a large mixing bowl.
Add the beaten egg, finely chopped onion, flour, grated Parmesan cheese, dried parsley, and garlic powder to the grated zucchini.
Season the mixture with salt and pepper to taste, then stir until all ingredients are evenly combined and no dry flour streaks remain.
Form the mixture into patties approximately 3 to 4 inches in diameter, pressing gently to help them hold together.
Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering.
Carefully place the zucchini patties in the hot oil and cook for 3 to 4 minutes on the first side until golden brown and crispy at the edges, then flip and cook the second side for another 3 to 4 minutes until evenly browned.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve warm.
