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. 


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. 


Calories per serving:

110 calories

Dietary restrictions:

Sugar Conscious, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 7g 11%
  • Carbs 8g 3%
  • Saturated 2g 12%
  • Fiber 1g 4%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 5g 9%
  • Cholesterol 55mg 18%
  • Sodium 159mg 7%
  • Calcium 91mg 9%
  • Magnesium 17mg 4%
  • Potassium 167mg 5%
  • Iron 1mg 7%
  • Zinc 1mg 5%
  • Phosphorus 87mg 12%
  • Vitamin A 41µg 5%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 28µg 7%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 20µg 24%
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