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

Time: 20 minutes
Serves: 4


  • 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


  1. Place a large rimmed baking pan in the oven and heat to 275°F.
  2. In a large bowl, whisk the eggs. Stir in the zucchini and scallions.
  3. In a small bowl, mix together the flour, salt, and pepper. Stir into the zucchini mixture.
  4. 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.
  5. Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining zucchini mixture to form 6 more pancakes.

Nutrition Information

Per serving (3 pancakes):

  • Calories: 210
  • Total fat: 16 g
  • Sat fat: 3 g
  • Carbs: 11 g
  • Fiber: 2 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 6 g
  • Sodium: 170 mg

Photo: Kate Sherwood/CSPI.