Zucchini Pancakes

Zucchini pancakes


3 generous servings (3 pancakes per serving)

Carbohydrates    12g.




2 –  medium zucchini (about 1  pound)

2 – tsp. kosher salt

2 –  Tbsp. finely chopped shallots

2 – large eggs, beaten

pepper to taste

4-–Tbsp. Flour

2 –Tbsp. Matzo meal +

1 – tsp. baking soda

3 –  Tbsp. grated parmesan cheese

+ In most cities Matzo Meal may be hard to find except at Passover time. Although I much prefer the texture (childhood memories no doubt) of the Matzo Meal, bread crumbs or panko will work almost as well.


Grate the zucchini in a food possessor using as coarse a blade as you have. Place the grated zucchini in a sieve over a bowl with the kosher salt and allow to “weep” for 20 minutes. Remove the zucchini from the sieve and place in a clean kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid.

Combine the beaten eggs, pepper, shallots, the matzo meal  (or breadcrumbs, Parmesan cheese and baking powder. Let the mixture sit for 10- 15 minutes. Add the grated zucchini and mix to thoroughly combine.

You can stop now and cook later (up to 1 day) or

Preheat oven to 425 degrees.

Cover a large baking sheet with parchment or a silicone pad. Spoon  a tablespoon  of the mixture on to the sheet and flatten with your fingers to about ¼ inch thick.

Bake for 12 minutes, turn over and bake for 6-8 minutes more until golden brown.

This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it, not to mention the reduced fat content.