Easy Zucchini Egg Pancakes

These easy zucchini egg pancakes are made with just a handful of simple ingredients. Fresh zucchini, egg, green onion, and a little flour come together to make tender, golden pancakes in just a few minutes.

They’re perfect for a quick breakfast, light lunch, snack, or an easy way to use up fresh zucchini.

Watch the Full Video Recipe Below

Ingredients

• 1 medium zucchini
• ½ teaspoon salt, for drawing out moisture
• 1 egg
• 1 green onion, finely chopped
• 1 tablespoon all-purpose flour
• Salt, to taste
• Black pepper, to taste
• Olive oil or other cooking oil, for frying

Instructions

1. Prepare the Zucchini

Grate 1 zucchini into thin shreds.

Sprinkle with about ½ teaspoon salt and mix well.

Let it sit for 10 minutes. The salt will help draw excess moisture from the zucchini.

2. Prepare the Green Onion

While the zucchini is resting, finely chop 1 green onion and set aside.

3. Squeeze Out the Moisture

After 10 minutes, squeeze the zucchini thoroughly to remove as much excess liquid as possible.

Transfer the squeezed zucchini to a large bowl.

This step is important because too much moisture can make the pancakes soft and difficult to flip.

4. Make the Zucchini Mixture

Crack 1 egg into the zucchini.

Season lightly with salt and black pepper.

Add the chopped green onion and 1 tablespoon all-purpose flour.

Mix until everything is evenly combined.

5. Shape the Pancakes

Preheat a nonstick skillet over medium heat.

Add a little olive oil or your preferred cooking oil.

Scoop the zucchini mixture into the skillet one spoonful at a time.

Gently shape each portion into a small round pancake.

6. Cook

Cook over medium heat for approximately 2 minutes, or until the bottoms are golden brown.

Carefully flip each pancake.

Cook for another 2 minutes, or until the second side is golden and the center is cooked through.

7. Serve

Transfer to a serving plate and enjoy while warm.

They’re lightly crispy and golden on the outside while remaining tender and flavorful inside.

Tips

Squeeze the zucchini well. This is the most important step for pancakes that hold together nicely.

Be careful with additional salt. The zucchini has already been salted before squeezing, so taste accordingly.

Keep them relatively small and thin. They\’ll cook more evenly and are easier to flip.

Don\’t use too much flour. One tablespoon is enough to help bind the mixture while keeping the zucchini flavor and tender texture.

Estimated Nutrition

Nutrition	Whole Recipe
Calories	~210 kcal
Protein	~10 g
Carbohydrates	~18 g
Fat	~12 g
Fiber	~3 g
Sugar	~6 g

Nutrition information is an estimate and may vary depending on the size of the zucchini and the amount of oil used for cooking.