What to do with that bumper crop of zucchini? Zucchini Pancakes! They are a super easy savory breakfast and are also a great make-ahead appetizer for a party!
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While I love zucchini all year around, the really legit zucchini is starts showing up in our farmers markets in the summer. That's right, I referred to squash as "legit." Seriously, though. Compared to those wimpy, little, off-season zucchini that are sprinkled throughout the grocery stores throughout the year, summer zucchini is king.
And what's most exciting about those big old summer zucchini's is they always get better as that season progresses! When you find yourself with the unique dilemma of having way too much zucchini, you make these delicious Zucchini Pancakes, which are a reasonably healthy pancake recipe. You should also definitely make Rosie's Famous Zucchini Soup.
This recipe originally came from a good friend of my Grandma Rose's named Mary. Mary was such a sweet, kind woman and she was also a fantastic cook. Excellent cooking skills seem to have been the trend with my Grandma and all of her friends. Mary was always very generous and made sure to make a ton of extra Zucchini Pancakes (or "Zucchini Rounds" as the ladies called them) to share with all of us.
Although these aren't the most fluffy pancakes, these little guys are seriously SO addictive. I barely made it through taking the photos before I had to dive in. The Romano cheese adds such delicious flavor and plays the role that salt would normally play (trust me, you won't miss it!). I actually added more Romano cheese than the recipe called for because you can never have too much cheese.
I've previously enjoyed them on their own, but I recently whipped up a quick sauce using sour cream, dill, garlic powder and black pepper and it seriously hit the spot!
Tips for making
- I encourage you to try and squeeze out as much of the liquid as possible from the grated zucchini to avoid mushiness (I utilized J's man muscles for this since I have zero upper body strength).
- Now you guys know I'm all about working smarter and not harder. This recipe includes bisquick mix. I'm totally fine with bisquick pancakes, but if you have a homemade pancake mix that you prefer, you can try these with that (I haven't tested it with homemade pancake mix, so please tell me how it works).
- These last a few days in the refrigerator. They taste awesome cold or hot and they freeze well.
- You might consider doubling the recipe. This recipe doesn't make a ton and you won't regret having extra.
- ⅓ cup Bisquick
- ¼ cup Romano or Parmesan cheese, grated (I eyeballed it and threw in a little more)
- ⅛ teaspoon ground black pepper
- 2 large eggs
- 2 cups zucchini, cleaned, shredded and wrung out
- 2 Tablespoons butter, softened
- Fresh parsley, chopped and to taste
- Onion powder, to taste
- Garlic powder, to taste
- Olive oil
- Mix all ingredients except the oil until well combined.
- Heat the oil on a griddle over medium heat.
- Drop spoonfuls onto the pan (make sure not to overcrowd it). I use the spoon to spread the batter out so that it takes on more of a "pancake" appearance.
- After a few minutes, turn when the pancake is golden brown. Once turned, press down on it lightly with your spatula to flatten a bit more (these should be thin).
- Cook for a few minutes until the other side is golden brown and let it cool on a paper towel-lined plate. Enjoy right away or over the next few days (these keep well in the refrigerator or the freezer).
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Try some other great savory breakfast options:
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