Zucchini Pancakes

These crisp, savory pancakes are the perfect way to use up your zucchini haul.

By
Carolyn Cope
A photo of Carolyn Cope, a contributing writer at Serious Eats.
Carolyn Cope
Carolyn Cope has an affinity for plant-based foods, but she has blogged about all things savory at Umami Girl since 2008.
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Published June 30, 2025
A plate of zucchini pancakes served with a dollop of yogurt, accompanied by a beverage and a colorful napkin

Serious Eats / Melati Citrawireja

Why It Works

  • Salting and draining the grated zucchini and onion keeps the moisture level consistent and prevents the pancakes from becoming excessively moist.
  • A mixture of eggs, cheese, and flour binds the zucchini together.
Zucchini pancakes on a plate with sour cream on the side, set on a tile surface with a striped napkin

Serious Eats / Melati Citrawireja

It's that time of year again: Zucchini season is upon us, which means I'm on the lookout for recipes that make quick work of large volumes of zucchini. A stew or salad with a single zucchini? Delicious as they may be, those recipes seem awfully quaint now. I want recipes that let me haul out my food processor and shred, shred, shred my fears away. I want recipes that are fitting for lunch and dinner—and preferably recipes that can be doubled or even tripled for a gathering. This recipe is adapted from Ina Garten; it makes six medium pancakes or 12 small pancakes. Though the pancakes are wonderful on their own, they're especially good when served with Greek yogurt, sour cream, or tzatziki.

A hand placing a zucchini pancake on a plate with other pancakes and a dollop of cream

Serious Eats / Melati Citrawireja

August 2010

Recipe Details

Zucchini Pancakes

Prep 10 mins
Cook 20 mins
Salting Time 30 mins
Total 60 mins
Serves 2 to 3
Makes 6 3-inch pancakes
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Ingredients

  • 2 medium zucchini (about 1 pound; 454 g total)

  • 1/2 medium yellow onion (5 ounces; 142 g)

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 2 large eggs

  • 1 medium clove garlic, finely minced

  • 1/4 cup Parmigiano-Reggiano (about 1 ounce; 28 g)

  • 1/4 teaspoon minced fresh thyme or oregano

  • 1/4 teaspoon finely grated lemon zest from 1/2 medium lemon

  • Freshly ground black pepper

  • 6 tablespoons all-purpose flour (about 1 3/4 ounces; 48 g)

  • 1 teaspoon baking powder

  • 2 tablespoons (30 ml) extra-virgin olive oil, plus more if needed

For Serving:

  • Greek yogurt, sour cream, or tzatziki (optional)

Directions

  1. Using the large holes of a box grater or a food processor fitted with the shredding disk, shred zucchini and onion. Place zucchini and onion in a colander set over a sink, sprinkle with salt, and toss to evenly coat. Let drain for 30 minutes, then press against the sides to extract liquid. Wrap vegetables in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid; set aside.

    Steps for preparing zucchini, including grating and squeezing liquid through a cheesecloth over a colander

    Serious Eats / Melati Citrawireja

  2. In a medium bowl, stir eggs, garlic, cheese, herbs, lemon zest, and several grinds of black pepper to combine, using a fork to beat well. Add drained zucchini and onion mixture, stirring to combine. In a small bowl, whisk flour and baking to combine; add flour mixture to zucchini mixture and, using a fork, stir until incorporated. Line a large plate with paper towels; set aside.

    Series of images showing the process of mixing ingredients in a bowl to prepare zucchini pancakes

    Serious Eats / Melati Citrawireja

  3. In a 12-inch cast iron skillet, heat one tablespoon olive oil over medium-high heat until shimmering. Using a scacnt 1/3 cup scoop or measuring cup, scoop batter onto skillet to form 3-inch pancakes spaced 1/2- to 1-inch apart, working in batches if necessary. Cook until nicely browned on one side, about 3 minutes. Carefully flip pancakes and cook until bottoms are golden brown, about 2 minutes more. Place cooked pancakes onto prepared plate and repeat with remaining batter. Serve with Greek yogurt, sour cream, or tzatziki, if desired.

    Steps of preparing zucchini pancakes, including cooking, serving, and garnishing

    Serious Eats / Melati Citrawireja

Special Equipment

Box grater or food processor and shredding disk, cast iron skillet, 1/3 cup scoop or measuring cup

Make-Ahead and Storage

These pancakes can be refrigerated in an airtight container for up to 5 days.

Nutrition Facts (per serving)
240 Calories
13g Fat
22g Carbs
9g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 240
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 126mg 42%
Sodium 458mg 20%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 9g
Vitamin C 23mg 113%
Calcium 171mg 13%
Iron 2mg 13%
Potassium 557mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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