Healthy Zucchini Pancakes Recipes

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HEALTHY ZUCCHINI PANCAKES



Healthy Zucchini Pancakes image

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They're also a great solution for what to do with all your extra zucchini! -Diana Johnson, Auburn, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 pancakes.

Number Of Ingredients 9

1 cup shredded zucchini
1/4 cup panko bread crumbs
2 green onions, chopped
1 egg
3 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill
1 garlic clove, minced
1/4 cup crumbled feta cheese
3 teaspoons olive oil, divided

Steps:

  • In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Nutrition Facts : Calories 91 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

LOW CARB ZUCCHINI PANCAKES



Low Carb Zucchini Pancakes image

Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!

Provided by Melissa

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 12

1 pound zucchini, grated
salt to taste
¼ cup freshly grated Parmesan cheese
2 eggs
2 green onions, chopped
3 cloves garlic, chopped
4 leaves basil, chopped
1 pinch ground nutmeg
1 pinch onion powder
ground black pepper to taste
1 tablespoon butter
1 teaspoon olive oil, or as needed

Steps:

  • Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  • Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  • Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g

HEALTHY ZUCCHINI PANCAKES



Healthy Zucchini Pancakes image

Another, healthier rendition of zucchini "pancakes." I found these on the Chicago Gapers Block website and thought they sounded delicious. Perhaps best of all, they stay good when frozen for several months!

Provided by hannahactually

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs zucchini
1 teaspoon salt
1/4 cup of thinly sliced sweet onion
1 large egg
3/4 cup of coarse breadcrumbs
pepper
vegetable oil

Steps:

  • Shred zucchini using the large holes on a grater and place into a colander.
  • Sprinkle with the salt and toss.
  • Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
  • Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
  • Press as much of the water out of the zucchini that you can.
  • Mix all of the ingredients except the oil in a large bowl.
  • Lightly brush some of the vegetable oil on the bottom of your skillet.
  • Heat skillet until it is very hot, but not to the point that the oil smokes.
  • Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
  • Repeat two to three more times in the same skillet.
  • Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
  • The pancakes are done when their outsides are crispy and light brown.
  • When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
  • Apply another coat of oil to your pan and cook another batch.
  • Repeat until you've run out of mix.
  • Serve with some green chile salsa, or sour cream, or eat plain.

Nutrition Facts : Calories 64.9, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.4, Sodium 382.2, Carbohydrate 10.7, Fiber 1.5, Sugar 2.4, Protein 3.2

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE



Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
  • Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
  • Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
  • Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
  • For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

GOLDEN ZUCCHINI PANCAKES



Golden Zucchini Pancakes image

If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. -Terry Ann Dominguez, Silver City, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 zucchini pancakes.

Number Of Ingredients 10

3 cups shredded zucchini
2 large eggs
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup all-purpose flour
1/2 cup finely chopped sweet onion
1 tablespoon butter
Marinara sauce, warmed, optional

Steps:

  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.

Nutrition Facts : Calories 145 calories, Fat 6g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

ZUCCHINI PANCAKES (GLUTEN-FREE)



Zucchini Pancakes (Gluten-Free) image

These pancakes are great for breakfast or brunch and can be served with different sauces, such as sour cream, ketchup, Japanese otafuku (tonkatsu) sauce, thousand island or ranch dressing, sweet chili sauce, etc. This recipe makes two large pancakes but you can also make smaller pancakes and serve them as a side dish. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Breakfast

Time 20m

Yield 2 pancakes, 2 serving(s)

Number Of Ingredients 10

2 cups zucchini, shredded and squeezed
1/4 cup fresh corn (optional) or 1/4 cup frozen corn kernels (optional)
1 egg
6 tablespoons gluten-free flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
black pepper
1 tablespoon fresh herbs, of your choice (optional, I used basil and dill.)
1 tablespoon olive oil (for cooking)

Steps:

  • Mix all the ingredients in a bowl.
  • Heat oil in a frying pan.
  • Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
  • Flip over and cook the other side as well.
  • Transfer the pancake to a place and keep it warm with a cover.
  • Cook the other pancake.
  • Infuse love and serve with your favorite sauce!

Nutrition Facts : Calories 129.9, Fat 9.5, SaturatedFat 1.8, Cholesterol 93, Sodium 517.8, Carbohydrate 7.7, Fiber 1.2, Sugar 6.3, Protein 4.6

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