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Zucchini Pancakes

Zucchini Pancakes

Prep time10 min
Total time50min
ServingsMakes 4 servings.
  • 2 zucchini, trimmed, coarsely grated (about 4 cups)
  • 1 tsp. salt
  • 2 eggs, beaten
  • 2 green onions, finely chopped
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. black pepper
  • 10 RITZ Crackers, finely crushed (about 1/3 cup)
  • 2 Tbsp. canola oil, divided
  • ¼ 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 Suggestion
    For a delightful brunch idea, serve Zucchini Pancakes with a seasonal fruit salad!


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 17g 
   Saturated fat 5g 
Cholesterol 125mg 
Sodium 850mg 
Carbohydrate 11g 
   Dietary fiber 2g 
   Total sugars 4g 
Protein 9g 
Vitamin A10 %DV
Vitamin C20 %DV
Calcium15 %DV
Iron8 %DV

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