By Grocery List Plus Editorial Staff | Published on June 2, 2026

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Zucchini Pancakes

Serves 2

155 cal · 25 min

Zucchini Pancakes

Recipe GLPR06c3175bc6b057

4.0(1)
Main Course
25 min
155 cal
Servings: 2
Stovetop
SNAP eligible

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

  1. Wash and pat dry the zucchini, then grate it into a large mixing bowl.

  2. Add the beaten egg, finely chopped onion, flour, grated Parmesan cheese, dried parsley, and garlic powder to the grated zucchini.

  3. Season the mixture with salt and pepper to taste, then stir until all ingredients are evenly combined and no dry flour streaks remain.

  4. Form the mixture into patties approximately 3 to 4 inches in diameter, pressing gently to help them hold together.

  5. Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering.

  6. 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.

  7. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve warm.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard finds at any Charlotte grocer—zucchini is reliably available, and parmesan and fresh parsley are stocked at Harris Teeter, Food Lion, Kroger, and Walmart year-round. The cost per serving runs about $1.50 to $2.00, driven mainly by the egg and cheese; zucchini and onion are cheap fillers. The stated 25 minutes is honest for grating, squeezing moisture, mixing, and pan-frying, though you'll want to account for 5 extra minutes if you're hand-grating. These reheat reasonably well in a 350-degree oven, making them viable for a quick weeknight or light dinner, though they're best served fresh and warm rather than cold.

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