Zucchini pancakes (receipe)

I got 3 kg of super yummy zucchini on Friday…just in time for some weekend cooking.

As a first I made these zucchini pancakes, which were the stars of the brunch. Of course you can also serve them for lunch or dinner with a nice salad. Salmon could be the ideal proteins to add, if you wish to do so.


Zucchini pancakes

Course brunch
Cuisine seasonal, Summery
Keyword brunch, vegetarian, zucchini
Prep Time 20 minutes
Cook Time 15 minutes
Resting time for the zucchini 1 hour
Total Time 1 hour 35 minutes
Servings 2 people


  • 200 g zucchini
  • fine salt
  • 2 eggs
  • 60 g flour
  • 1 onion I used the green part of 1 spring onion
  • 20 g grated cheese I used parmesan, but feta or pecorino would also work well
  • pepper
  • 2 table spoons olive oil


Preparation of the zucchini

  • Cut the zucchini in half lengthwise and sprinkle with fine salt. Set aside for 1h.
  • Squeeze the zucchini with your hands to remove all of the water
  • Grate the drained zucchini


  • Beat the eggs with a fork before adding the grated zucchini.
  • Add the flour, grated cheese, chopped onion and pepper. Mix well.
  • Heat the olive oil in a pan and carefully cook the pancakes until they are golden brown.
  • Decorate before serving as you wish... I added a teaspoon of crème fraîche and two halved cherry tomatoes for a bit of colour. Serve warm.

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