Zucchini Pancakes with Cheese
These Zucchini Pancakes with Cheese are light, savory, and irresistibly crispy on the outside with a soft, cheesy center. Made with grated zucchini, herbs, and melty cheese, they’re Mediterranean-style, non-spicy, and perfect for breakfast, brunch, lunch, or a healthy snack. Delicious on their own or with yogurt sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10–12 small pancakes (serves 3–4)
Ingredients
Zucchini Pancakes
2 medium zucchini, grated
1 tsp salt
2 large eggs
½ cup grated cheese (mozzarella, cheddar, or a mix)
¼ cup crumbled feta
¼ cup all-purpose flour (or oat flour)
1 tbsp olive oil (for batter)
1 garlic clove, finely grated
1 tbsp fresh parsley or dill, chopped
Black pepper, to taste
For Cooking
Olive oil, for pan-frying
Instructions
1. Prep the Zucchini
Place grated zucchini in a bowl, sprinkle with salt, and rest 10 minutes.
Squeeze out as much liquid as possible using a clean towel—this step is key.
2. Make the Batter
In a bowl, whisk eggs with olive oil and garlic.
Add squeezed zucchini, cheeses, flour, herbs, and black pepper.
Mix until just combined.
3. Cook the Pancakes
Heat a non-stick pan over medium heat with a little olive oil.
Spoon 2–3 tbsp batter per pancake and flatten gently.
Cook 2–3 minutes per side until golden and crisp.
Repeat with remaining batter.
4. Serve
Serve hot with yogurt dip, tzatziki, or a fresh salad.
Notes & Tips
Remove moisture well to avoid soggy pancakes.
Keep heat medium—too high browns before cooking inside.
For extra crispiness, add 1 tbsp cornstarch to the batter.
Great for meal prep—reheat in a pan or air fryer.
Frequently Asked Questions
Can I bake them instead of frying?
Yes—bake at 200°C (400°F) for 18–22 minutes, flipping once.
Can I make them gluten-free?
Yes—use oat flour or chickpea flour.
Are they kid-friendly?
Very—mild, cheesy, and soft inside.
Nutritional Information
Calories: 260 kcal
Protein: 14 g
Carbohydrates: 18 g
Fat: 15 g
Fiber: 3 g