Cooking with Manuela: Zucchini Pancakes

Add some veggies to your brunch menu with these scrumptiously cheesy zucchini pancakes

Are you trying to add some veggies to your brunch menu, or do you have an abundance of zucchini?!? These extra-cheesy savory pancakes are just what you are looking for. They are a perfect addition to any brunch, but not only. I make these for lunch or dinner, next to a big salad and a slice or two of fresh bread. No matter what time of the day, these are always a big hit. 

This recipe is quite easy and basic… just like making any regular pancakes. 

The only hard part is shredding the zucchini. You can use a grater (box grater in this case might be easier to use), or even better if you have it,  a food processor with a shredding dish. Just wash the zucchini, no need to peel (we want to keep all the nutrients in the peel). Cut off the two ends and cut in half or thirds (to fit inside the food processor). Only one minute and you are done! 

Buon appetito and have an amazing weekend.


YIELD: 4 servings, makes 16 pancakes

    • 4 large zucchini
    • 1 cup (130 gr) all-purpose flour
    • 1/2 tablespoon baking powder
    • salt and pepper and other spices of choice, to taste
    • 3 eggs, beaten
    • 1 cup shredded mozzarella (or your favorite cheese)
    • 1 tablespoon oil


TIME: about 30 minutes

Shred the zucchini using a food processor with shredding dish or a box grater. 

In a large bowl, toss the shredded zucchini  with the flour and baking powder.

Add salt and pepper to taste. If you’d like to add any other spices or herbs for extra flavor, feel free to add now. 

Beat the eggs in a separate bowl. Add to the zucchini with the shredded cheese.

Toss and mix well.

Heat a large non-stick skillet or griddle, greased with a little bit of olive oil over medium-high heat.

Spoon the pancake batter into the pan. I use an ice-cream scoop and works great. 

Cook for about 2 or 3 minutes or until crispy. Turn and cook the other side. 


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