Zucchini Pancakes

Zucchini Pancakes

Enjoy our vegetarian recipe Zucchini Pancakes by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.

Nutritional information:

Calories1889 kJ (451 kcal)
Protein47 g
Fat19 g
Carbohydrates18 g
Fiber7 g


grater, Spoon, colander, tablespoon, cutting board, bowl, baking tray, parchment paper, oven, chef's knife

Recipe instructions:


Finely grate zucchini, put in a colander, salt generously, let sit for approx. 5-10 minutes, squeeze out as much excess liquid as possible and put in a bowl.

  • 1 Zucchini (~ 7.8 oz)
    1 Zucchini (~ 7.8 oz)
  • Salt

Finely chop the chives and mozzarella and add into the bowl. Preheat the oven to 400 °F.

  • ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
    ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
  • 4.4 oz Mozzarella, reduced fat
    4.4 oz Mozzarella, reduced fat

Add the ingredients listed below to the bowl and mix thoroughly.

  • 1 Egg (~ 1.9 oz)
    1 Egg (~ 1.9 oz)
  • Black pepper
    Black pepper
  • 2 ⁠½ Tbsp Flax seeds, ground
    2 ⁠½ Tbsp Flax seeds, ground
  • ¾ tsp Cumin, ground
    ¾ tsp Cumin, ground
  • 1 ⁠½ tsp Curry powder
    1 ⁠½ tsp Curry powder

Line a baking tray with parchment paper. For each pancake, spoon about 3 tablespoons of batter onto the parchment paper. Use the back of the spoon to spread into circles.


    Bake the pancakes for approx. 25 minutes until golden brown and slightly crispy.


      Mix the yogurt with water until creamy. Season with oregano, salt, and pepper.

      • ½ cup Low fat greek yogurt
        ½ cup Low fat greek yogurt
      • Water
      • Salt
      • Black pepper
        Black pepper
      • 1 tsp Oregano leaves, dried
        1 tsp Oregano leaves, dried

      Serve the pancakes with the yogurt.


        Enjoy your meal!