Zucchini Veggie Pancakes

The trick to successfully making zucchini pancakes is to remove the liquid from the zucchini. In our recipe, the vegetables and seasonings in our Taste the Seasons Vegetable Tray mix add extra flavors to fresh zucchini without unwanted liquid. Serve with a marinara dipping sauce, sour cream or yogurt.


1 pound zucchini

1 teaspoon salt

2 eggs, beaten

1 cup Parmesan cheese, finely shredded

1 package Taste the Seasons Vegetable Tray mix

1/2 cup bread crumbs

1/4 cup flour

1/2 teaspoon baking powder

2 tablespoons vegetable oil



Shred zucchini and place in a colander that is set over a bowl. Add salt and allow to stand 30 minutes. Using a paper towel, press the remaining liquid out of the zucchini.

In a medium bowl, stir together the zucchini, eggs, Parmesan cheese, Vegetable Tray mix, bread crumbs, flour, and baking powder.

Heat the oil in a large skillet over medium heat. Drop the zucchini mixture into the skillet to form patties. Cook 2-3 minutes on each side until golden. Drain on paper towels. Place in a warm oven while cooking the remaining pancakes. Serve hot.


Makes 4 – 5 servings