Best 9 Oregano Zucchini Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Have you ever had the pleasure of savoring the delectable flavor of oregano zucchini pancakes? These savory treats are a symphony of flavors, combining the aromatic notes of oregano with the delicate sweetness of zucchini, all wrapped in a crispy golden-brown exterior. They are perfect for any occasion, whether you're looking for a nutritious breakfast, a light lunch, or a delightful dinner side dish. With just a few simple ingredients and easy-to-follow steps, you can create these delicious pancakes that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

OREGANO ZUCCHINI PANCAKES



Oregano Zucchini Pancakes image

Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, field editor Leann Meeds of Klamath Falls, Oregon suggests topping them with spaghetti sauce and Parmesan cheese.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 3 servings.

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Salt and pepper to taste
1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons chopped onion
2 tablespoons mayonnaise
2 tablespoons butter
Sour cream, optional

Steps:

  • In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended., In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

Nutrition Facts : Calories 307 calories, Fat 21g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 399mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE



Baked Zucchini, Potato and Rosemary Pancake image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 19

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
1/2 onion, grated
3 garlic cloves, minced
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan, plus 1 tablespoon
1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish
2 egg whites, lightly beaten
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
Fresh rosemary sprigs, to garnish
Salmon Cream Cheese, recipe follows
6 ounces cream cheese, at room temperature
3 ounces smoked salmon, finely chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons chopped chives

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
  • Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  • In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
  • Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
  • Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

GOLDEN ZUCCHINI PANCAKES



Golden Zucchini Pancakes image

If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. -Terry Ann Dominguez, Silver City, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 zucchini pancakes.

Number Of Ingredients 10

3 cups shredded zucchini
2 large eggs
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup all-purpose flour
1/2 cup finely chopped sweet onion
1 tablespoon butter
Marinara sauce, warmed, optional

Steps:

  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.

Nutrition Facts : Calories 145 calories, Fat 6g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PASTA WITH ZUCCHINI AND OREGANO



Pasta with Zucchini and Oregano image

Provided by Ann Gillespie

Yield Makes 4 servings

Number Of Ingredients 6

1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
6 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1/2 cup grated pecorino cheese, plus additional for sprinkling

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
  • Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.

ZUCCHINI PANCAKES



Zucchini Pancakes image

An attempt to get some more vegetables into my kids. I've made these with various savory seasonings, (i.e., salt, pepper, oregano, thyme, rosemary). But this recipe is for the sweet version.

Provided by raspberryjello

Categories     Breakfast

Time 25m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 8

2 cups shredded zucchini
2 beaten eggs
1/4 cup whole wheat flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1 tablespoon white sugar (optional)
1/2 teaspoon cinnamon (optional)
1 dash clove (optional)

Steps:

  • Mix together all ingredients.
  • heat frying pan on medium (i use non-stick, but you can lightly grease a regular pan instead).
  • Cook batter one scoop at a time (approx 1/4 cup).
  • Fry on each side until golden brown (2 minutes or so each side).
  • Serve with applesauce (or syrup, or other pancake toppings).

Nutrition Facts : Calories 220.1, Fat 11.4, SaturatedFat 2.2, Cholesterol 211.5, Sodium 268.9, Carbohydrate 20, Fiber 7, Sugar 2.8, Protein 12.4

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 25m

Yield Four to six servings

Number Of Ingredients 10

2 tablespoons unsalted peanuts
2 eggs, beaten
1 tablespoon Shao-Hsing wine or dry sherry
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
Pinch of white pepper
1/2 cup all-purpose flour
1 medium zucchini, cut across into thin slices, each slice cut across into thin strips
2 teaspoons peanut oil

Steps:

  • To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
  • In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
  • Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes. Cut into wedges and serve immediately.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 317 milligrams, Sugar 2 grams, TransFat 0 grams

ZUCCHINI PANCAKES WITH SAUCE OR A SOUR CREAM TOPPING !



Zucchini Pancakes With Sauce or a Sour Cream Topping ! image

This can be used for a summertime side dish, but also a great looking pancake to add to your brunch menu. It's very easy to make & they come out very moist! I tried it and enjoyed the lightness in this dish and it is a welcome dish to have on those hot summer days!

Provided by Poker

Categories     Vegetable

Time 19m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
salt & pepper
1 1/2 cups of fresh raw zucchini
1 egg, beaten
2 tablespoons chopped onions
2 tablespoons mayonnaise
2 tablespoons butter or 2 tablespoons margarine
sour cream (optional)

Steps:

  • In a small bowl; combine the flour, parmesan cheese, oregano, salt and pepper.
  • Combine the zucchini, egg, onion, & mayonnaise.
  • Stir into dry ingredients until well blended.
  • In a large skillet, melt butter.
  • Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
  • Fry until golden brown, about 2 minutes on each side.
  • Drain on paper towels.
  • Serve with these toppings of your choice:.
  • Your favorite spaghetti sauce & parmesan cheese or the sour cream.

OLD JERUSALEM ZUCCHINI PANCAKES



Old Jerusalem Zucchini Pancakes image

Provided by Joan Nathan

Time 1h

Yield 20 patties

Number Of Ingredients 8

6 zucchini (3 pounds)
Salt and freshly ground pepper to taste
1 onion, peeled and diced
2 tablespoons chopped parsley
2 tablespoons chopped dill
2 large eggs
1/2 cup matzoh meal
1 tablespoon vegetable oil and oil for frying

Steps:

  • Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.
  • In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.
  • In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose the right zucchini. Select firm and young zucchini that are about 6 inches long and 1 1/2 inches in diameter. Avoid zucchini that are too large, as they may be tough and watery.
  • Grate the zucchini. Use a box grater to grate the zucchini. Be sure to grate the zucchini coarsely, so that it holds its shape when cooked.
  • Squeeze out the excess moisture. Once the zucchini is grated, place it in a colander and sprinkle it with salt. Let it sit for 5-10 minutes, then squeeze out the excess moisture. This will help to prevent the pancakes from becoming soggy.
  • Use fresh herbs. Fresh herbs, such as oregano, thyme, and basil, will add a delicious flavor to the pancakes. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Cook the pancakes over medium heat. Cooking the pancakes over medium heat will help to prevent them from burning. Be sure to cook them for 2-3 minutes per side, or until they are golden brown and cooked through.

Conclusion:

Oregano zucchini pancakes are a delicious and healthy way to enjoy zucchini. They are perfect for breakfast, lunch, or dinner. Serve them with your favorite toppings, such as sour cream, salsa, or guacamole. You can also add crumbled bacon, cheese, or diced tomatoes to the batter for a more filling meal.

Related Topics