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Baked Zucchini Pancakes

Baked Zucchini Pancakes

I started making these as a potato pancake years ago when my concern was frying. I liked the result so much I decided to try a low carb version using zucchini.

Ingredients

    • 2 – medium zucchini (about 1 pound)
    • 2 – tsp. kosher salt
    • 2 – Tbsp. finely chopped shallots
    • 2 – large eggs, beaten
    • 4–6 – Tbsp. Flour (1/2 whole wheat flour works great here)
    • 1- tsp. baking soda
    • 2 – Tbsp plain bread crumbs, panko, or Matzo Meal*
    • 2 – Tbsp grated parmesan cheese
    • pepper to taste

* In most cities Matzo Meal is hard to find except at Passover time. Although I much prefer the texture (childhood memories no doubt) of the Matzo Meal, bread crumbs will work almost as well.

Makes 2

Directions

  1. Grate the zucchini in a food possessor using as coarse a blade as you have (can also be done on the largest side of a box grater).
  2. Place the grated zucchini in a sieve over a bowl with the kosher salt and allow to “weep” for 20 minutes.
  3. Remove the zucchini from the sieve and place in a clean kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid.
  4. Combine the beaten eggs, 4 Tbsp. of flour, pepper, shallots, the breadcrumbs or matzo meal, Parmesan cheese and baking powder. Let the mixture sit for 10- 15 minutes. Add the grated zucchini and mix to thoroughly combine.
  5. You can stop now and cook later (up to 1 day) or
  6. Preheat oven to 425 degrees.
  7. Cover a large baking sheet with aluminum foil and grease well. Spoon 1-2 tablespoons of the mixture on to the sheet and flatten with your finger to about ¼ inch thick.
  8. Bake for 12 minutes, turn over and bake for 5-6 minutes more until golden brown.
  9. This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it.

Nutrition facts

Per 301g serving (serves 2)

calories: 246

total fat: 7.5g

saturated fat: 2.8g

trans fat: 0g

cholesterol: 191mg

sodium: 1597mg

potassium: 653mg

total carbohydrates: 31.7g

fiber: 3.1g

sugars: 4.3g

protein: 14.7g

Photograph by Ward Alper. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Comments

  • Ward Alper THE Decadent Diabetic author
    5 years ago

    Before you call out the sodium police, the sodium in the finished dish is far less than what it seems when looking at the recipe. The salt is used to draw out the moisture in the zucchini so you have pancakes NOT mush. The liquids dissolve the salt so that when you squeeze out the liquid, you also squeeze out of most, (NOT ALL) of the salt. Best guess, and it IS a guess, is that the sodium in the finished dish is ABOUT 1/4-1/3 as much as stated in the nutritional information.-Chef Ward, THE Decadent Diabetic

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