A delicious low-carb breakfast substitute! Serve with any low-carb side you choose, such as salsa, sour cream, or cream cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound zucchini, grated
- salt to taste
- ¼ cup freshly grated Parmesan cheese
- 2 eggs
- 2 green onions, chopped
- 3 cloves garlic, chopped
- 4 leaves basil, chopped
- 1 pinch ground nutmeg
- 1 pinch onion powder
- ground black pepper to taste
- 1 tablespoon butter
- 1 teaspoon olive oil, or as needed
Instructions
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 149 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty, would make again. Also good with other kinds of shredded cheese.
These fritters (latkes?) were a great way to start the day. I followed the recipe for the most part, but added carrots to the zucchini and onion in the food processor to increase veggie consumption, and omitted the nutmeg. I also added 2 tbsp of almond flour, which helped them hold together better in the pan. They looked great and tasted delicious! Looking forward to the leftovers, and to next time we make them, when we hope to be able to share them with family and friends.
What a great way to use my 16 inch long zucchini,
Good taste, just couldn’t get the pancake thing down. It ended up being more like a scramble than a pancake. I did tweak the ingredients though and perhaps there was not enough egg, or there could have been too much moisture in the zucchini still. Will have to try again.
Nice flavor. I halved the recipe the first time I’ve made it just in case. I used garlic powder instead of fresh garlic which I don’t believe made a big difference. I enjoyed the flavor and love that they are low carb but they were soggy. Would be a nice alternative to potato hash browns. Light bulb!
I added dried chives and dried onion. Omitted the nutmeg, very good.
I like the cheesiness
I found it very difficult to get all the moisture out. Zucchini everywhere, 45 minutes and 1/2 roll of paper towels later, the ‘batter’ was still runny. So I dropped them by tablespoons onto the hot griddle. Cooked them 3-4 minutes and then carefully flipped them. That being said, the flavor is wonderful! Very fresh, small hint of Parmesan, spices. Very very good. Next time I may try my salad spinner?
I made it exactly as written and it is delicious. I’m starting a low carb diet and haven’t ever cared for zucchini. HOWEVER, this really changed my mind. I used my ricer to get the moisture out of the zucchini and it worked perfectly. I will use this as a breakfast staple for sure!
This was delicious. However I used 2 large zucchinis and that was too much for just eggs. I had to add more eggs. I will definitely make again but I will dry zucchini out more
OMG! This is delicious! I love savoury breakfast and this certainly filled my savoury breakfast need! Yummy!!!
Great recipe for summer zucchini, and more filling than you would expect. Used half the parmesan but probably would have been better with the called for amount.
I really liked these pancakes. They held together well in the pan and flipped with no problems. I didn’t have any basil, so I added some Italian seasoning. My husband and daughter loved them. I wonder if anyone has made these with egg whites instead of whole eggs. Just thinking of a way to lower the cholesterol. I will make these for breakfast with eggs and morning star sausages. Yummm
Husband says less garlic… 🙂 and I had already used only 2 cloves…
Great Recipe! I used half the ingredients, and it was just the right amount for one person. I salted them and let them sit for only 10 Minutes before squeezing out the water, and they held together perfectly. They also taste great with a Cucumber-Yoghurt-Dip!
I make a similar recipe, but add Old Bay Seasoning and also bread crumbs to give it shape. I do not use basil or nutmeg and then flour the cakes and fry in oil. They taste like crab cakes!
Fabulous!!! I used my mini-processor to chop up the zucchini. Found there was alot less liquid.
I have a very similar recipe, that I serve as a side dish. The only difference is I use 2 TBSP of soy protein for binding and add feta cheese instead of parmesan.
Pretty good taste and definitely unique… but WAY too much work for the end product.
Sorry, just made these. I have one large, flat pancake. Couldn’t get the to become individual pancakes. Too much liquid. Drained in frig or an hour, but still too moist. Even tried some corn flour to dry to dry it out, but no luck.
This reciepe was AMAZING. I would serve this to the Queen. Followed all the directions to a T. The more you squeeze out the liquid from the veg the better. I am on a low carb diet and am extremely picky about my food and this was THE BOMB. I make my own full fat Greek yogurt and a little dollop set this pancake into outerspace. I used Parmesano Reggiano and all homegrown ingredients. Good ingredients=Good food. Served this with roasted chicken and heirloom tomatoes salad with balsamic vinegar red wine vinegar and olive oil.