Healthy Mediterranean Zucchini & Herb Pancakes
Crispy on the outside, tender on the inside, made with fresh zucchini, herbs, olive oil, and a touch of feta or yogurt. Similar to Greek Kolokithokeftedes but lighter and pan-cooked
⏱ Time
Prep: 10 minutes
Cook: 10–12 minutes
Total: 20–22 minutes
📝 Ingredients
Veggie Mixture
2 cups grated zucchini (about 2 medium)
1 small onion, grated or finely chopped
1 egg
¼ cup whole-wheat flour or oat flour
2 tbsp Greek yogurt (adds softness)
¼ cup crumbled feta (optional but Mediterranean)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint, chopped
½ tsp garlic powder
½ tsp oregano
Salt & black pepper to taste
1–2 tbsp olive oil (for pan cooking)
👩🍳 Instructions
1. Prep the zucchini
Grate zucchini.
Place in a cloth or paper towel and squeeze out all excess water.
This step is important to avoid soggy pancakes.
2. Make the batter
Mix in a bowl:
- Zucchini
- Onion
- Egg
- Flour
- Greek yogurt
- Feta
- Parsley
- Dill/mint
- Garlic powder
- Oregano
- Salt & pepper
Batter should be thick, spoonable, not watery.
3. Cook
1. Heat a nonstick pan with 1 tsp olive oil.
2. Spoon small rounds of batter and flatten slightly.
3. Cook 2–3 minutes per side until golden.
4. Add a little olive oil as needed for batches.
4. Serve
Serve warm with:
- Greek yogurt + lemon zest
- Tzatziki
- Fresh salad
- Hummus
💡 Tips & Notes
For extra crispiness: add 1 tbsp cornmeal.
Add grated carrot for more veggies.
Make it gluten-free: use oat flour or chickpea flour.
Make it vegan: skip egg & feta → add 2 tbsp chickpea flour + extra yogurt or water.
❓ frequently Asked Questions FAQ
Q: My pancakes turned soggy — why?
Zucchini wasn’t squeezed enough. Remove water well.
Q: Can I bake them?
Yes — bake at 200°C (400°F) for 12–15 min, flipping halfway.
Q: Can I meal-prep them?
Yes — store in fridge 3 days; reheat in air fryer.
🍽 Nutrition information
Calories: 55–70
Carbs: 5–7g
Protein: 2–3g
Fat: 3–4g
Fiber: 1g