Savory Zucchini Pancakes

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 cups shredded zucchini, seeded
  • 4 large eggs
  • 4 tsp. unsalted butter, melted and cooled
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄8 tsp. ground black pepper
  • 1⁄8 tsp. ground mustard


  • Place the shredded zucchini between several layers of paper towels and squeeze out the water. Whisk the eggs, then stir in the butter, cheese, pepper, and mustard powder. Add the zucchini and mix well. Consistency should be that of a thick pancake batter. Adjust consistency with water, added 1 teaspoon at a time, if the batter is too thick.
  • Treat a large nonstick sauté pan or griddle with a thin coating of nonstick cooking spray. Bring to temperature over medium heat. Spoon the batter onto the pan and flatten with the back of a spoon. When lightly browned, flip. Continue until all the batter is used. (Pancakes can be placed on a baking sheet set in a warm oven to be kept warm.)