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    You are in: Home / Breakfast / Zucchini-Parmesan Pancakes Recipe
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    Zucchini-Parmesan Pancakes

    Zucchini-Parmesan Pancakes. Photo by Liza at Food.com

    1/2 Photos of Zucchini-Parmesan Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    Kittencalskitchen's Note:

    If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cup flour
    • 1/2 cup parmesan cheese
    • 1/2 teaspoon dried oregano (or to taste)
    • salt and pepper (I use seasoning salt)
    • 1/4 teaspoon cayenne (optional)
    • 1 1/2 cups shredded zucchini (squeeze out some of the moisture from zucchini)
    • 1 egg, beaten
    • 1 small onion, minced (or use about 3 green onions, finely chopped)
    • 3 tablespoons mayonnaise (not salad dressing)
    • 2 tablespoons butter
    • 2 tablespoons oil

    Directions:

    1. 1
      In a bowl, combine all ingredients except butter and oil.
    2. 2
      In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
    3. 3
      Press lightly to flatten.
    4. 4
      Fry until golden brown and crispy, about 2 minutes on each side.
    5. 5
      Serve with sour cream if desired.

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    Ratings & Reviews:

    • on March 02, 2007

      55

      These were great. My kids won't eat the other zucchini pancakes I make, but they loved these. Now if I can just get my husband to eat them... Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2006

      55

      I have prepared zucchini pancakes before but never like this. The Parmesan cheese and mayonnaise added a ncie flavor and moistness. the cayenne gave it a nice spicy flavor. Prpeared as written. Thanks KITTENCAL. Bullwinkle.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2006

      55

      Yummy, and so easy to make! I followed Ms. Alice's suggestion and included some freshly processed breadcrumbs, I omitted the cayenne pepper, I used low-fat mayonnaise and I added 4 cloves of minced garlic, but otherwise I followed the recipe. I needed only about half the specified amount of butter and oil as I sautéed my pancakes in a non-stick pan. I served them with a generous dollop of creamy Greek yoghurt. Everyone just loved them so I'll be making these again! Thank you KITTENCAL for yet another fabulous recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Zucchini-Parmesan Pancakes

    Serving Size: 1 (172 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 397.1
     
    Calories from Fat 255
    64%
    Total Fat 28.4 g
    43%
    Saturated Fat 10.2 g
    51%
    Cholesterol 100.8 mg
    33%
    Sodium 456.9 mg
    19%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.7 g
    15%
    Protein 11.8 g
    23%

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