Zucchini Pancake from Dr Sears

Elevate your breakfast or brunch game with the wholesome and flavor-packed Zucchini Pancake recipe from Dr. Sears! These golden zucchini fritters combine the natural sweetness of fresh zucchini with the savory richness of Parmesan cheese and a touch of garlic for a perfectly balanced bite. Made with nutrient-dense whole wheat flour and seasoned simply with salt and pepper, these pancakes are pan-fried to crispy perfection in heart-healthy olive oil. With just 15 minutes of prep time, they’re a quick and healthy option for busy mornings or as a delightful side dish. Serve them warm with a dollop of tangy Greek yogurt or sour cream to complete this irresistible and nutritious dish. Ideal for those who love light, veggie-forward meals, this recipe is sure to become a family favorite!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized (about 1 pound total) Zucchini
• 2 large Eggs
• 0.5 cup Whole wheat flour
• 0.25 cup Parmesan cheese
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons (for cooking) Olive oil
• 0.5 cup Greek yogurt or sour cream (optional, for serving)

Directions

Step 1

Start by washing and drying the zucchinis. Grate them using a box grater or food processor.

Step 2

Place the grated zucchini in a clean kitchen towel, cheesecloth, or fine mesh strainer. Squeeze out as much water as possible to prevent the pancakes from becoming soggy.

Step 3

In a large mixing bowl, beat the eggs. Add the squeezed zucchini, whole wheat flour, Parmesan cheese, garlic powder, salt, and black pepper. Stir until everything is well combined.

Step 4

Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil.

Step 5

Scoop about 1/4 cup of the zucchini mixture onto the skillet for each pancake. Flatten gently with the back of a spoon to form a pancake roughly 1/2 inch thick.

Step 6

Cook the pancakes for 3–4 minutes per side, or until golden brown. Adjust the heat if necessary to prevent burning.

Step 7

Repeat the process with the remaining mixture, adding more olive oil to the pan as needed.

Step 8

Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.

Step 9

Serve the zucchini pancakes warm, optionally topped with a dollop of Greek yogurt or sour cream. Enjoy!

Nutrition Facts

Serving size	(1245.5g)

Amount per serving	% Daily Value*
Calories	1092.7

Total Fat 48.8g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 400.2mg	0%
Sodium 10158.1mg	0%
Total Carbohydrate 118.4g	0%
Dietary Fiber 14.8g	0%
Total Sugars 67.5g
Protein 50.0g	0%

Vitamin D 82IU	0%
Calcium 573.4mg	0%
Iron 7.4mg	0%
Potassium 2539.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 18.0%

Carbs: 42.6%