Zucchini Pancakes on Wooden Plate with Greek Yogurt and Thyme

Breakfast

Zucchini Pancakes

Makes 4 Servings

45 Minutes

Diet Style

GF
LF
V+
V

Tools You'll Need

  • Box Grater
  • Chef’s Knife
  • Clean Dishtowel
  • Cutting Board
  • Large Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Non-Stick Frying Pan

Ingredients

  • 3 medium zucchini or yellow squash (or combination), grated
  • 1 cup matchstick carrots
  • 1 medium onion, diced
  • 2 tablespoons grapeseed oil
  • 3 cloves garlic, minced
  • 2 large eggs
  • ½ cup Panko bread crumbs
  • 1 tablespoon chopped, fresh thyme
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon chopped fresh chives
  • Greek yogurt for serving

Directions

  1. Grate Zucchini

    Place the grated zucchini/squash in a clean dish towel. Twist the towel tightly and ring out excess water. Squeeze out as much water as you can. The drier the zucchini/squash, the better.

  2. Sauté Carrots and Onions

    In a skillet, heat half the oil. Once hot, add in the carrots and the onion. Sauté till the vegetables begin to soften, approximately 5 minutes.

  3. Add Garlic

    Add in the garlic and sauté for a minute or two until the garlic becomes fragrant. Add in the zucchini/squash and continue to fry with the vegetables until most of the liquid has evaporated.

  4. Cool

    Transfer the mixture to a large mixing bowl, place in the refrigerator and let cool for 10-15 minutes.

  5. Add Ingredients

    Remove the mixing bowl from the refrigerator and mix in eggs, bread crumbs (or GF substitute), thyme, salt, and pepper.

  6. Scoop onto Baking Sheet

    Using a tablespoon, scoop out some of the mixture and form into small pancakes. Place on a plate or baking sheet.

  7. Heat Oil

    In a large, non-stick frying pan, heat the remainder of the oil.

  8. Fry

    Working in batches, place the pancakes in the pan and fry until golden brown, approximately 5-7 minutes. Turn and fry on the opposite side for an additional 3-4 minutes.

  9. Serve

    Place on a serving plate and serve warm. Top with Greek yogurt and chopped chives.