Zucchini Pancakes a savory and delicate version of the classic American Pancakes, without milk and therefore similar to my Water Pancakes but with zucchini pulp as the liquid.

Zucchini pancakes are a sort of sandwich or focaccia, prepared with zucchini in the batter, with the addition of Parmesan to give a more flavorful touch to the preparation. They can be consumed as is, or accompanied by hams and cheeses.

If you love pancakes, you can’t miss this recipe, just like my Spinach Pancakes.

I’m sure this way, you can get children to eat zucchini pancakes, who will see a colorful and tasty dish without knowing it’s vegetable-based!

Always find my recipes on my Facebook page HERE, or on my Instagram page HERE.

If you liked this zucchini pancake recipe, you might also be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 cups zucchini
1/2 cup all-purpose flour
1/4 cup Parmesan Reggiano DOP
1 egg
1 tsp instant yeast for savory preparations

Preparation

Wash the zucchini, remove the ends, and then cut into medium-sized pieces.
Blend the zucchini with a hand blender or immersion blender to obtain a smooth and homogeneous puree.
Pour the zucchini puree into a bowl.
Add the egg and the grated Parmesan Reggiano and mix with a hand whisk.
Add the sifted flour and yeast to the mixture.
Continue mixing with the whisk until you get a smooth, homogeneous batter without lumps.
Heat a pan on the stovetop. Grease it with a little oil then wipe it with a paper towel.
Pour a ladle of batter into the pan and cook for 2 minutes until bubbles form on the surface.
When bubbles form, flip the pancake to the other side and finish cooking in two minutes.
Proceed in the same way until you finish the pancake batter.