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Zucchini Pancakes

Prep Time
30
min.
Total Time
50
min.
Servings

4 servings, 3 pancakes each

Toss grated zucchini with eggs, Parmesan & crackers for Zucchini Pancakes. Cook in skillet. Top with sour cream. Serve up Zucchini Pancakes—and take a bow.

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What You Need

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Make It

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  • Use hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.
  • Whisk eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.
  • Heat oven to 225ºF. Heat 2 tsp. oil in large nonstick skillet on medium heat. Spoon about 3 Tbsp. zucchini mixture into skillet; flatten with back of spatula to 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining zucchini mixture, adding remaining oil as needed.
  • Serve pancakes topped with sour cream.

Special Equipment Needed

Serving Suggestion

Serve with a seasonal fruit salad.

Servings

  • 4 servings, 3 pancakes each

Nutritional Information

Serving Size 4 servings, 3 pancakes each
AMOUNT PER SERVING
Calories 220
Total fat 17g
Saturated fat 5g
Cholesterol 110mg
Sodium 210mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 4g
Protein 9g
% Daily Value
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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