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Italian Zucchini Pancakes

Prep Time 20 mins
Cook Time 30 mins
Servings 4 servings


  • 1 lb zucchini grated (I used my food processor)
  • 1 cup shredded mozzarella cheese
  • 1 egg lightly beaten
  • 1 tablespoon Italian seasoning
  • salt to taste
  • 1 and ½ cup white or white whole wheat flour
  • ¼ - ½ cup milk
  • Olive oil
  • 1 cup tomato sauce of your choosing


  • In a large bowl, combined the grated zucchini, shredded mozzarella, egg, Italian seasoning, salt and flour. Stir to combine evenly. Add the milk, starting with 1/4 cup and adding more as necessary, stirring until a batter that holds together is formed.
  • In a large skillet, heat 2 tablespoons of olive oil until shimmering and hot.
  • Drop large spoonfuls of the mixture into the hot oil. Use the spoon to gently spread out and flatten the pancake.
  • Cook for 3 - 5 minutes per side, or until both sides are browned and the pancake is cooked through.
  • Meanwhile, heat the tomato sauce in a small saucepan until heated through.
  • Serve immediately or keep warm in a 275 degree oven until all the pancakes are done. Serve the warm tomato sauce alongside or on top of the pancakes.