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Zucchini pancakes | wefacecook.com Zucchini pancakes | wefacecook.com


Serves: 5
If they like it, it serves 5 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes
Additional info: Makes 10 pancakes, about 5 servings


  • 1 1/2 pounds zucchini, shredded, salted and squeezed
  • 2 teaspoons kosher salt
  • 1/4 cup minced onion
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • Freshly ground black pepper to taste
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 2 tablespoons canola oil
  • sour cream (optional)


  • 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream.
    2. Put oil in a nonstick skillet over medium heat.
    3. Add 1/4 cup of zucchini mixture and form a pancake.
    4. Continue adding more pancakes but don't crowd the pan.
    5. Cook about 4 minutes on each side.
    6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with sour cream, if desired.
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