Zucchini Round Pancakes
Crispy zucchini round pancakes offer a savory, cheesy flavor with a hint of onion and pepper, perfect for breakfast, brunch, or light snacks for vegetable lovers.
Ingredients
Instructions
- Mix shredded zucchini, grated Parmesan cheese, eggs, Bisquick, grated onion, and a dash of pepper in a bowl.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of batter into the hot oil and flatten slightly.
- Cook until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels and serve warm.
Tips & Substitutions
For a lighter texture, squeeze excess moisture from the shredded zucchini before mixing. You can substitute the Bisquick with a gluten-free flour blend if needed. Adding chopped fresh herbs like basil or dill can enhance the flavor. If you want a spicier kick, consider incorporating a pinch of red pepper flakes into the batter.
Serving Suggestions
Serve the zucchini round pancakes warm, topped with a dollop of sour cream or Greek yogurt for a refreshing touch. They pair beautifully with a crisp salad or can be enjoyed as a side with grilled meats. For a complete meal, try them alongside Florentine Dip for a delightful veggie-forward dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancakes in a skillet over medium heat for about 2 minutes on each side until warmed through, or use an oven set to 350°F for about 10 minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Round Pancakes contains roughly 204 calories, with 9g protein, 33g carbohydrates, and 5g fat. It is a good source of protein (17% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it completely to remove excess moisture. This will help maintain the texture of the pancakes and prevent them from becoming soggy.
How do I make these pancakes vegan?
To make the pancakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a vegan cheese alternative instead of Parmesan. Adjust the seasoning as needed for flavor.
Can I bake these pancakes instead of frying?
Yes, you can bake the pancakes! Preheat your oven to 400°F and place the batter in spoonfuls on a greased baking sheet. Bake for about 15-20 minutes, flipping halfway, until golden brown. This method offers a healthier option while still achieving a nice texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).