Zucchini Pancakes

18  Ratings
  • 10 min prep
  • 50 min total
  • Makes 4 servings.

Zucchini Pancakes Recipe


  • 2 zucchini, trimmed, coarsely grated (about 4 cups)
  • 1 tsp. salt
  • 2 eggs, beaten
  • 2 green onions, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. black pepper
  • 10 RITZ Crackers, finely crushed (about 1/3 cup)
  • 2 Tbsp. canola oil, divided
  • 1/4 cup sour cream


  • Heat  oven to 225ºF.
  • Place  zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on double thickness of paper towels to drain. Mix eggs, onions, Parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.
  • Heat  2 tsp. oil in large nonstick skillet on medium heat. To make 4 pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Transfer to ovenproof platter; place in oven to keep warm. Repeat with remaining oil and zucchini mixture.
  • Serve  topped with sour cream.

Recipe Tips

Serving SuggestionFor a delightful brunch idea, serve Zucchini Pancakes with a seasonal fruit salad!


Nutrition Information

Makes 4 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 17 g
    • Saturated fat 5 g
    • Cholesterol 125 mg
    • Sodium 850 mg
    • Carbohydrate 11 g
    • Dietary fiber 2 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 9 g
    • Vitamin A 10 %DV
    • Vitamin C 20 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.