If you’re searching for a healthy breakfast recipe, low-carb dinner idea, or a quick high-protein meal prep option, these Cheesy Zucchini Egg Pancakes are the perfect solution. Crispy on the outside, soft and cheesy on the inside, these savory pancakes are packed with fresh zucchini, herbs, melted cheese, and fluffy eggs. They’re ideal for anyone following a keto diet plan, weight loss meal prep, or simply looking for easy vegetarian recipes with simple ingredients.
These golden-brown stuffed pancakes are not only budget-friendly but also incredibly versatile. Whether you serve them for breakfast, brunch, or a light dinner, they deliver restaurant-quality flavor with minimal effort.
Ingredients
For the Pancake Base:
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2 medium zucchinis, grated
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3 large eggs
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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2 tablespoons all-purpose flour (or almond flour for low-carb option)
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2 tablespoons chopped fresh dill or parsley
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1 cup shredded mozzarella cheese
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1 tablespoon olive oil or butter (for frying)
Optional Filling:
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Extra mozzarella or cheddar cheese
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Sliced tomatoes
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Cooked chicken slices
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Mushrooms or spinach
Instructions
Step 1: Prepare the Zucchini
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This step is crucial for crispy pancakes and prevents sogginess.
Step 2: Mix the Batter
In a large bowl, combine grated zucchini, eggs, salt, pepper, garlic powder, flour, herbs, and shredded cheese. Mix well until everything is evenly combined.
Step 3: Cook the Pancakes
Heat olive oil in a non-stick skillet over medium heat. Scoop about ¼ cup of the mixture into the pan and flatten slightly. Cook for 3–4 minutes per side until golden brown.
Step 4: Add the Filling (Optional Stuffed Version)
For a stuffed pancake version, cook one side, flip, add extra cheese or fillings to half the pancake, fold it over, and cook until the cheese melts beautifully.
Step 5: Serve
Serve warm with sour cream, Greek yogurt, or a fresh salad. These pancakes pair perfectly with avocado slices for a nutrient-dense breakfast.
Why This Recipe Is Popular
✔ Low-carb and keto-friendly option
✔ High-protein vegetarian meal
✔ Quick 20-minute recipe
✔ Budget-friendly ingredients
✔ Perfect for meal prep and weight loss
This recipe is excellent for food bloggers and content creators targeting healthy lifestyle recipes, gluten-free meal ideas, clean eating recipes, and easy family dinners.
Storage & Reheating Tips
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Store in an airtight container in the refrigerator for up to 3 days.
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Reheat in a skillet for best crispiness.
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Freeze for up to 1 month and reheat directly from frozen.
Frequently Asked Questions
1. Can I make these without flour?
Yes! Almond flour or coconut flour works well for a gluten-free, low-carb version.
2. Why are my zucchini pancakes watery?
You likely didn’t squeeze out enough moisture from the zucchini. Removing excess water ensures crisp texture.
3. Can I bake them instead of frying?
Yes, bake at 375°F (190°C) for 15–20 minutes, flipping halfway through.
4. Are these good for weight loss?
They are high in protein and low in carbs, making them ideal for calorie-conscious diets.
5. Can I add meat?
Absolutely! Shredded chicken or turkey can increase protein content and make it more filling.
