August is peak zucchini season, so make sure to head to the farmers market and pick some up. While this versatile veggie is delicious roasted, sauteed or simply tossed on the grill, I’m always looking find new ways to get zucchini on my menu. My recipe for Zucchini Noodle Pancakes is a fun and unique way to take advantage of the bounty of this versatile summer squash.
Zucchini is one of the easiest veggies to spiralize and using your spiralizer can be even faster than chopping it up. Then just mix those zoodles with a little flour, egg and Parm. I’ve made these with both all-purpose and chickpea flour and there’s absolutely no difference.
Serve these pancakes on their own or with a dollop of Greek yogurt on top. These Zucchini Noodle Pancakes are guaranteed to even get the pickiest of eaters to love zucchini!
- 2 large zucchini, spiralized using thin spiral blade
- 1/2 cup all-purpose flour or chickpea flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil
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Blot excess moisture from zucchini with paper towel. Place zucchini noodles in a large bowl and add flour, Parmesan cheese and eggs; season with salt and pepper. Stir gently until mixture is just combined.
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Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 1/4 heaping cup of mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
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Drain pancakes on paper towel-lined plate.
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Serve pancakes with plain Greek yogurt or sour cream.
