For extra flavor, consider adding a pinch of red pepper flakes to the zucchini mixture. These pancakes are best served immediately. If you need to keep them warm, place them in a preheated oven at 200°F (93°C). Experiment with different cheeses, such as mozzarella or cheddar, for a variation in taste. Serve with your favorite low-carb toppings, such as salsa, sour cream, guacamole, or cream cheese. Ensure the pan is sufficiently hot before adding the zucchini mixture. A hot pan helps the pancakes crisp up nicely.
Low Carb Zucchini Pancakes
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS134
Embrace a delightful and guilt-free breakfast with these savory Low-Carb Zucchini Pancakes! Crisp on the outside, tender on the inside, they're a fantastic way to start your day with a burst of flavor and healthy goodness. Top with your favorite low-carb condiments for a truly satisfying experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol93 mg
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Fiber2 g
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Protein6 g
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Saturated Fat4 g
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Sodium149 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGrate the zucchini and place it in a colander. Sprinkle generously with salt and let it sit for 30 minutes to draw out excess moisture. (30 minutes)
02
StepAfter 30 minutes, wrap the zucchini in several layers of paper towels and squeeze firmly to remove as much remaining water as possible. The drier the zucchini, the better the pancakes. (5 minutes)
03
StepIn a medium bowl, combine the grated Parmesan cheese, eggs, green onions, minced garlic, chopped basil, nutmeg, onion powder, and black pepper. (3 minutes)
04
StepAdd the squeezed zucchini to the bowl and mix well until all ingredients are evenly incorporated. (2 minutes)
05
StepHeat the butter and olive oil in a non-stick frying pan over medium heat. (2 minutes)
06
StepDrop spoonfuls of the zucchini mixture into the hot pan, forming small, round pancakes. Gently flatten each pancake with the back of a spoon. (3 minutes)
07
StepCook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully to avoid breaking them. (6 minutes)
08
StepRemove the pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil. (2 minutes)
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RECIPE REVIEWS
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Michelle Marvin
Mar 27, 2025Easy to make and the whole family loved them, even my kids!
Darrick Feil
Nov 29, 2024These are amazing! I never thought zucchini pancakes could taste so good!
Jan Kassulke
Aug 26, 2024The key is really squeezing out all the water from the zucchini. Mine turned out perfect!
Oswald Bosco
Aug 19, 2024I added some sun-dried tomatoes and it gave them a delicious Mediterranean twist.
Beryl Legros
Jul 10, 2024This is now a staple in my breakfast rotation. Thank you for the recipe!
Stanton Kris
Mar 17, 2024Great low-carb option for breakfast. I added some feta cheese for extra flavor.
Felicity Koelpin
Jan 17, 2024I used almond flour instead of Parmesan and it worked great for a dairy-free option.