Zucchini Pancakes

A low-calorie foundation for versatile breakfasts. Just 160 calories per serving!

Zucchini Pancakes

Zucchini, a nutritious low-carb and fat-free vegetable, is an excellent choice for both breakfasts and snacks. You can craft traditional pancake shapes and cook them on a stovetop frying pan or explore the option of a Belgian waffle maker. Zucchini pairs exceptionally well with a variety of herbs. From my perspective, spring onion, dill, and fresh coriander are exceptional choices.

Moreover, these pancakes can be a creative alternative to traditional bread in dishes like Eggs Benedict with smoked salmon and poached eggs.

You can also serve them with a natural Greek yogurt sauce (infused with herbs) or alongside cottage cheese, ricotta, or burrata.

↓ to Ingredients
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Nutrition comment

Nutrition data
Nutrition data is provided by Nutitionix.

✅ Low in carbs, well-balanced macronutrients

✅ Quite rich in protein, 13g per serving

✅ Fat and protein help not to increase sugar in the blood too fast

❗ Contains saturated fats, which increase cholesterol


Preparation time: 35 min
Amount of servings: 3

  • Zucchini, 1 medium (~450g)
  • Mozzarella cheese, 100g
  • Dill, 20g
  • Spring onion, 20g
  • Egg, 1
  • Oat flour, 2-3 tbsp
  • Salt


  1. Grate the zucchini using a coarse grater. Since zucchini consists of about 95% water, removing excess moisture is crucial. This helps in forming pancakes more effectively. Use your hands to squeeze out the water; the drier the zucchini, the easier the pancake formation.
  2. Grate the mozzarella cheese using a coarse grater and combine it with the grated zucchini.
  3. Chop the dill and spring onion finely, then incorporate them into the mixture.
  4. Introduce the egg and salt to the zucchini batter, ensuring thorough mixing of all ingredients.
  5. Place a frying pan on medium heat and add a bit of oil.
  6. Using a tablespoon, shape small pancakes from the zucchini batter. Cook each side for about 3-4 minutes.

Serve the pancakes with natural yogurt or cottage cheese, or ricotta.


  • I recommend leaving aside grated, squeezed, and salted zucchini to wait for the water to come out. It will help you not to struggle with liquid when you form pancakes.
  • You can substitute mozzarella cheese with cheddar.
  • You can use this recipe to do zucchini waffles, but in this case, add more flour (~60g) for the same amount of vegetables and cheese.