5 from 3 votes
Zucchini Pancakes
Lean into savory breakfast with these Parmesan-cheesy Zucchini Pancakes. They're a great way to use up extra garden produce!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
servings
Calories:
125 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups zucchini excess water squeezed out, grated
- 2 egg large
- ½ cup all-purpose flour
- ¼ cup Parmesan Cheese grated
- 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.
Cup of Yum
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
58mg
(19%)
Sodium
291mg
(12%)
Potassium
182mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
198IU
(4%)
Vitamin C
7mg
(8%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 291mg | 12% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.