Zucchini and Cheese Pancakes: A Delicious, Cheesy Way to Love Vegetables

If you’ve ever found yourself with too much zucchini on hand (hello, summer gardens!), zucchini and cheese pancakes are your savory solution. These crispy, golden-brown fritters are bursting with flavor and take minimal effort to prepare. Whether served as a snack, side dish, or brunch option, this dish is as flexible as it is tasty.

Why Zucchini and Cheese Make the Perfect Match

Zucchini is a mild, water-rich vegetable that takes on the flavors of the ingredients it’s paired with. When you combine it with a sharp or melty cheese, the result is a pancake that’s crispy on the outside and soft, cheesy, and savory on the inside.

Even better, zucchini is packed with nutrients. According to the USDA’s food database, it’s low in calories and high in vitamin A, potassium, and antioxidants, making it a great ingredient for guilt-free indulgence.

On the other hand, cheese adds the umami depth and creamy texture that binds the pancakes together. From sharp cheddar to mellow Swiss, there are many cheeses you can use depending on your flavor preference. The Wisconsin Cheese Board’s guide offers a great breakdown of different cheese types that pair well with vegetables.

Ingredients You’ll Need

Here’s what you’ll need to make a basic batch of zucchini and cheese pancakes:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 teaspoon salt (for draining)
• 1/2 cup all-purpose flour (or almond/coconut flour for low-carb options)
• 1 cup shredded cheddar cheese
• 2 eggs, lightly beaten
• 1/8 teaspoon black pepper
• Optional: chopped chives, garlic powder, jalapeños, or green onions

Ingredient Tips

• Use freshly grated zucchini and let it sit with salt for 10 minutes before squeezing out moisture.
• Swap in pepper jack or Swiss cheese for flavor variations.
• Want to go gluten-free? Use almond flour or gluten-free AP flour.
• For a low-sodium version, skip the salting process and instead bake the zucchini slightly to release moisture.

How to Make Zucchini and Cheese Pancakes

Making these pancakes is as easy as mix, scoop, and fry. Here’s a quick step-by-step:

1. Grate the zucchini and toss with 1 tsp salt. Let sit for 10 minutes.
2. Place zucchini in a clean towel and squeeze out as much water as possible.
3. Add flour to the zucchini and toss until coated.
4. Mix in shredded cheese and beaten eggs.
5. Add pepper and any optional flavor additions.
6. Heat a lightly oiled skillet over medium heat.
7. Use a scoop or spoon to form small pancake mounds. Flatten slightly with the back of a spatula.
8. Cook 3–4 minutes per side until golden brown and crispy.

Smart Cooking Tips

• Zucchini is 95% water — always squeeze well to avoid soggy pancakes.
• Use a cookie scoop for uniform sizes.
• Don’t flip too early! Let them develop a good crust before turning.

Flavor Variations to Try

Zucchini and cheese pancakes are endlessly adaptable:

• Spicy: Add red pepper flakes or diced jalapeños
• Herby: Mix in dill, basil, or parsley
• Cheesy: Try mozzarella for gooey texture or feta for a salty kick
• Vegan: Use flax eggs and dairy-free cheese
• Keto-friendly: Sub in almond or coconut flour

Serving Suggestions

These pancakes are great on their own or with dips. Try them with:

• Lime crema (sour cream + lime juice + zest + chopped cilantro)
• Chipotle mayo
• Yogurt dill sauce
• Maple syrup (for a sweet-savory twist)

They also make an excellent base for eggs Benedict, or as a sandwich alternative to bread.

Storing and Reheating

Zucchini pancakes store and reheat well, making them ideal for meal prep.

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze in a single layer before bagging
• To reheat:
  • Oven: 375°F for 10–15 minutes
  • Skillet: Reheat with a tiny bit of oil
  • Air fryer: 350°F for 5 minutes

Nutritional Snapshot (Per Pancake)

• Calories: 85
• Protein: 4g
• Fat: 4g
• Carbs: 6g
• Fiber: 1g
• Calcium: 10% DV
• Sodium: 411mg

If you’re wondering about cooking methods, Harvard’s Nutrition Source guide explains how sautéing or baking vegetables like zucchini can impact nutrient retention.

Common Mistakes to Avoid

• Not squeezing enough water: This leads to soggy, limp pancakes.
• Using low-moisture cheese: You want melty goodness!
• Pan too hot: They’ll burn before cooking through.
• Overmixing: This makes the batter dense.

FAQs About Zucchini and Cheese Pancakes

Can I bake these instead of frying?
Yes! Bake at 400°F on a parchment-lined sheet for 20 minutes, flipping halfway.

Do I need to peel the zucchini?
No — the skin is tender and full of nutrients.

Can I make them gluten-free or keto?
Absolutely. Swap out flour with almond, coconut, or gluten-free flour options.

Why salt the zucchini first?
Salting draws out excess moisture, keeping your pancakes from becoming soggy.

What cheese works best?
Sharp cheddar, Swiss, or even parmesan are all delicious.

Quick Recipe Card

Zucchini and Cheese Pancakes

• 2 cups grated zucchini
• 1 cup cheddar cheese
• 2 eggs, beaten
• 1/2 cup flour
• 1 tsp salt (for draining)
• 1/8 tsp black pepper

Instructions: Grate zucchini, salt, and squeeze. Mix with flour, cheese, eggs, and pepper. Form pancakes, cook 3–4 mins each side in skillet.

Bonus Pairings

• Herbed couscous
• Grilled tomatoes with oregano
• Greek yogurt cucumber salad

Final Thoughts

Zucchini and cheese pancakes are one of those rare dishes that are comforting, nutritious, and endlessly customizable. Whether you’re working through an overabundance of zucchini or just want to sneak more vegetables into your meals, this recipe hits the mark.

They’re kid-approved, freezer-friendly, and guaranteed to become a regular on your rotation. So grab a grater and a skillet — it’s time to cook up something amazing!

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