Menu

Zucchini-Feta Pancakes

Zucchini-Feta Pancakes
Recipe Type: Breakfast or Side Dish
Author: adapted from the Moosewood Cookbook, Mollie Katzen
Prep time:
Cook time:
Total time:
Serves: 1 dozen
Great savoy pancake that can be a breakfast or light lunch or side with grilled meat for dinner. Tip: Double the recipe and freeze extra for enjoying later!
Ingredients
  • 4 cups packed coarsely grated zucchini
  • 4 eggs
  • 4 oz crumbled reduced fat feta cheese
  • 1/2 cup minced green onions
  • 1/4 cup chopped mint (or parsley or dill)
  • 1/2 tsp garlic powder (or 1 clove minced); optional
  • 1/2 tsp freshly ground pepper
  • 1/3 cup flour
  • 1 Tbsp olive oil
  • Nonfat plain Greek yogurt for serving (optional)
Instructions
  1. Place the grated zucchini in a thin dish towel or heavy paper towel and squeeze well to release excess water.
  2. Combine zucchini, feta, green onions, herbs, garlic, pepper, and flour in a large bowl. Mix well.
  3. Beat the eggs together with a fork and fold into zucchini mixture.
  4. Heat olive oil in large nonstick skillet. Place 1/4 cup zucchini mixture in hot skillet and flatten with the back of a spoon. Pan fry on both sides until golden and crisp, about 2-3 minutes per side. Serve topped with yogurt if desired.
Serving size: 3 pancakes
Notes
2 Protein 1 Vegetable 1 Healthy Fat
print