Zucchini Pancakes

Name: Zucchini Pancakes
Yield: 2 Servings
Ingredients: 2 cups zucchini (grated); 1 tablespoon onion (finely chopped); 1 egg, beaten; 1 1/2 tablespoons flour; 1 tablespoon Parmesan cheese; 1/4 teaspoon dried parsley; 1/2 teaspoon garlic powder; salt and pepper (to taste, optional); 1 tablespoon olive oil (or cooking spray)

Source: University of Wyoming Extension Cent$ible Nutrition Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Try this veggie side dish with different variations by adding combinations of your favorite veggies. Grated carrots, spinach, cauliflower, or broccoli all work. You can serve this dish with applesauce or sour cream.

Makes

2 Servings

Ingredients

2 cups zucchini (grated)
1 tablespoon onion (finely chopped)
1 egg, beaten
1 1/2 tablespoons flour
1 tablespoon Parmesan cheese
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper (to taste, optional)
1 tablespoon olive oil (or cooking spray)

Directions

Wash hands with soap and water.
Grate zucchini and mix with the other ingredients, except the oil. Blend well.
Form the mixture into patties 3 to 4 inches in diameter.
Heat the oil. Cook pancakes for 3 to 4 minutes per side. Remove and drain on paper towels.

Notes

Learn more about: Zucchini Onions Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.