These crispy, golden Zucchini and Cheese Pancakes are packed with fresh zucchini, cheddar and Parmesan cheese, and savory herbs. They make a delicious breakfast, brunch, snack, or light dinner and pair perfectly with sour cream, Greek yogurt, or your favorite dipping sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (Makes 8 pancakes)

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Ingredients

For the Pancakes

• 2 medium zucchini, grated
• 1 teaspoon salt (for drawing out moisture)
• 2 large eggs
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ cup all-purpose flour
• 2 tablespoons cornstarch
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil (for frying)

Optional Serving Toppings

• Sour cream
• Plain Greek yogurt
• Fresh parsley
• Chopped chives
• Lemon wedges
• Hot sauce

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Instructions

Step 1: Prepare the Zucchini

• Grate the zucchini using the large holes of a box grater.
• Sprinkle with 1 teaspoon salt and let sit for 10 minutes.
• Place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2: Make the Batter

• In a large mixing bowl, beat the eggs.
• Add cheddar cheese, Parmesan cheese, green onions, garlic, parsley, oregano, onion powder, paprika, and black pepper.
• Stir in the drained zucchini.
• Add flour and cornstarch.
• Mix until everything is evenly combined.

Step 3: Cook the Pancakes

• Heat olive oil in a large nonstick skillet over medium heat.
• Scoop about ¼ cup of batter for each pancake.
• Flatten gently with the back of a spoon.
• Cook for 3–4 minutes per side until golden brown and crispy.
• Transfer to a paper towel-lined plate.

Step 4: Serve

• Serve warm with sour cream or Greek yogurt.
• Garnish with parsley, chives, and a squeeze of fresh lemon juice if desired.

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Nutritional Information (Per Serving)

• Calories: 315
• Protein: 16g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 3g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 690mg
• Potassium: 390mg
• Calcium: 28% DV
• Iron: 8% DV
• Vitamin A: 12% DV
• Vitamin C: 20% DV

Nutrition values are approximate and may vary depending on ingredients used.

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Nut Information

Contains Tree Nuts: No

Contains Peanuts: No

This recipe is naturally nut-free. If cooking for someone with a severe nut allergy, check that packaged ingredients such as shredded cheese, Parmesan, cornstarch, and seasonings are produced in nut-free facilities to avoid cross-contamination.

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Recipe Tips

• Squeeze the zucchini very well to prevent soggy pancakes.
• Use freshly grated cheese for better melting and flavor.
• Cook over medium heat so the pancakes become crispy without burning.
• Add a pinch of red pepper flakes for a spicy kick.
• Avoid overcrowding the pan to ensure even cooking.
• Keep cooked pancakes warm in a 200°F (95°C) oven while making the remaining batches.

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Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in a freezer-safe container for up to 2 months. Place parchment paper between pancakes to prevent sticking.

Reheating:

• Skillet: 2–3 minutes per side over medium heat.
• Oven: Bake at 350°F (175°C) for 8–10 minutes.
• Air Fryer: Heat at 350°F (175°C) for 3–4 minutes.
• Microwave: 30–60 seconds (texture will be softer).

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Variations

• Bacon and Cheddar Zucchini Pancakes
• Mozzarella and Basil Zucchini Pancakes
• Feta and Dill Zucchini Pancakes
• Parmesan Herb Pancakes
• Spicy Jalapeño Cheddar Pancakes
• Gluten-Free Zucchini Pancakes (use a gluten-free flour blend)
• Keto Zucchini Pancakes (replace flour with almond flour or coconut flour)

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Frequently Asked Questions (FAQs)

1. Can I make these ahead of time?
Yes. Cook the pancakes and refrigerate for up to 4 days. Reheat before serving.

2. Why are my pancakes falling apart?
The zucchini may contain too much moisture, or the batter may need a little more flour.

3. Can I bake these instead of frying?
Yes. Bake on a parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through.

4. Can I use yellow squash?
Yes. Yellow summer squash works as a great substitute.

5. What cheese works best?
Cheddar, Parmesan, mozzarella, Monterey Jack, or feta all work well.

6. Can I make them gluten-free?
Yes. Substitute the all-purpose flour with your favorite gluten-free flour blend.

7. Can I freeze the pancakes?
Yes. Freeze fully cooked pancakes for up to 2 months and reheat directly from frozen.

8. What sauces pair well with these pancakes?
Sour cream, Greek yogurt, ranch dressing, garlic aioli, tzatziki, or spicy sriracha mayo are excellent choices.

9. Can I add more vegetables?
Absolutely. Finely grated carrots, corn, spinach, or bell peppers are great additions.

10. What can I serve with Zucchini and Cheese Pancakes?
They pair well with a fresh green salad, tomato salad, grilled chicken, smoked salmon, fried eggs, roasted vegetables, or a bowl of soup for a complete meal.