Unbelievably easy to make, these zucchini pancakes taste amazing! You won’t be able to stop eating them. Filled with freshly grated zucchini, parmesan and garlic, they’re flavorful and taste great as a side topped with a dollop of sour cream.
What a gorgeous weekend we had here in Dallas! It was over 75 degrees every day. I had the windows open and our apartment smelled springy and wonderful. On Saturday my sister, Leslie, came over to hang out. She’s in graduate school for occupational therapy and just finished her midterms and needed a break! So we decided to spend the whole day cooking items for my blog!
Wow, having someone help me cook during my photo sessions makes such a difference!! I usually spend all day Sundays cooking things for my blog and photographing them, since I have a full time job during the week. Having someone help me made such a difference. Maybe someday I can hire an intern or an assistant, LOL. Someday when I can eventually blog full time. :)
A couple weeks ago, Leslie texted me a picture of some zucchini pancakes she had made, and they looked so good that I immediately went to my fridge and pulled out some zucchini that had been sitting in there for almost too long. She sent me the recipe and I made them too! They turned out so good, that I ate the entire batch in one sitting, oops. It may have been because it was a boot camp day, and I’m always so hungry the whole day afterwards!
Anyway, so this recipe was great but it needed a little tweaking. It’s hard to get all of the liquid out of zucchini so I had to add more flour and Parmesan to soak up the excess water. These come together in less than 15 minutes, and taste amazing. Try not to eat the entire batch all at once like I did and save some for leftovers the next day. You’ll thank yourself later.
- 3 large zucchini, grated
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves of garlic, minced
- salt and pepper to taste
- 2 Tbsp olive oil
- sour cream for serving
- In a large colander, toss the zucchini and the salt. Place in sink and let drain for about 10 minutes. Squeeze with a few paper towels to get excess moisture out.
- Mix flour, Parmesan cheese, egg, garlic, salt and pepper in a large bowl. Stir in zucchini.
- Heat the olive oil in a large skillet over medium high heat.
- By 1/4 cup, scoop the mixture into the hot skillet. Fry until brown on each side, about 2-3 minutes per side.
- Let rest on a paper towel lined plate to drain excess oil.
- Top with sour cream!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!