Feta Zucchini Pancakes Recipe

Feta Zucchini Pancakes Recipe
Staff Writer
Feta Zucchini Pancake


Feta Zucchini Pancake

Use your summer zucchini to make these delectable vegetable pancakes that are topped with feta cheese. 


  • 1 cup zucchini, shredded with a grater
  • ¼ cup panko breadcrumbs
  • 2 green onions, chopped
  • 1 egg
  • 3 tablespoons parsley, minced
  • 1 tablespoon dill
  • 1 clove garlic, minced
  • ¼ cup crumbled feta cheese
  • 3 teaspoons Crisco Olive Oil, divided


In a sieve or colander, drain the zucchini, squeezing hard to remove excess liquid. Pat the zucchini dry with paper towels. In a small bowl, combine the zucchini, breadcrumbs, onions, egg, parsley, dill, garlic, and cheese. Mix together thoroughly.

Heat 1 ½ teaspoons of oil in a large nonstick skillet over medium-low heat. Cook the batter by dropping heaping tablespoon-fulls into the oil; press lightly with a rubber spatula to flatten. Fry in batches of 2-3 until golden brown on both sides, using remaining oil as needed. 

Transfer the pancakes onto to paper towel-lined plate. Cool slightly and serve. 

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.