Zucchini Scallion Pancakes

Got some zucchinis lying around? These Zucchini Scallion Pancakes comes together in just 20 minutes. All you need is a few ingredients and a handful of spices.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 4

Ingredients

2 eggs
4 cups spiral-cut or grated zucchini
1 bunch scallions, minced
¼ cup whole wheat flour
¼ tsp. kosher salt
freshly ground black pepper, to taste
2 Tbs. + 2 Tbs. extra-virgin olive oil

Instructions

Place a large rimmed baking pan in the oven and heat to 275°F.
In a large bowl, whisk the eggs. Stir in the zucchini and scallions.
In a small bowl, mix together the flour, salt, and pepper. Stir into the zucchini mixture.
In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until golden brown, 2–3 minutes. Gently flip and cook until golden brown on the other side, about 2 minutes more. Remove from the pan and keep warm in the oven.
Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining zucchini mixture to form 6 more pancakes.