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zucchini pancakes beauty

Zucchini Pancakes


zucchini pancakes beauty

Zucchini Pancakes

If you have fresh herbs handy — cilantro, basil, or mint — stir some into the batter. They add a wonderful flavor to the finished dish. 
Prep Time 35 minutes
Total Time 35 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Box grater 
  • Colander
  • Large bowl
  • Measuring spoons
  • Measuring cup
  • Large skillet
  • Tablespoon
  • Spatula


  • 3 cups shredded zucchini (about 2 medium-sized zucchini)
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2⁄3 cup whole-wheat flour
  • 3⁄4 cup crumbled feta cheese
  • 4 scallions, greens and whites, chopped
  • 1 tablespoon olive or vegetable oil


  • Put the shredded zucchini in the colander and sprinkle with the salt. Set the colander in the bowl.
  • Using your hand, press down on the zucchini so that as much liquid as possible drains out into the bowl. Stir the zucchini and repeat. Throw away the liquid.
  • Put the zucchini in the bowl and add the eggs, flour, cheese, and scallions. Mix well.
  • Put the skillet on the stove and turn the heat to medium. When the skillet is hot (flick some water on — it should dance and evaporate immediately), add the oil.
  • Using the tablespoon, scoop blobs of the zucchini mixture from the bowl and spread it into a round, flat nest on the skillet: it should make a circle that's about 2 inches wide and 1/4 inch thick. Repeat to fill the skillet.
  • Cook until the bottoms are deeply golden, about 5 minutes, then turn the pancakes over and cook 5 more minutes. Repeat with the remaining mixture. 


Serve with plain yogurt. 
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