Mediterranean Zucchini, Broccoli & Cheese Pancakes
Mediterranean Zucchini, Broccoli & Cheese Pancakes are savory made with fresh vegetables, herbs, and cheese. These pancakes combine tender zucchini, finely chopped broccoli, and creamy cheese with Mediterranean herbs for a dish that is comforting yet nutritious. They work beautifully as a healthy breakfast, light lunch, or vegetarian dinner and are perfect for meal prep.
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Main Ingredients
1 medium zucchini, grated
1 cup broccoli florets, finely chopped
2 large eggs
¾ cup shredded cheese (mozzarella, cheddar, or feta)
½ cup all-purpose flour (or whole wheat flour)
2 tablespoons olive oil (for cooking)
Flavor Boosters
2 green onions, finely sliced
2 tablespoons fresh parsley or dill, chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Prepare the zucchini
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures crispy pancakes.
2. Mix the vegetables
Add the zucchini and chopped broccoli to a large mixing bowl.
3. Add wet ingredients
Crack in the eggs and mix well until the vegetables are evenly coated.
4. Season and bind
Add cheese, flour, green onions, herbs, garlic, salt, and black pepper. Mix until a thick batter forms.
5. Heat the pan
Heat olive oil in a non-stick skillet over medium heat.
6. Cook the pancakes
Scoop about 2 tablespoons of batter per pancake into the pan. Flatten slightly. Cook for 3–4 minutes per side until golden brown and fully cooked.
7. Serve
Transfer to a plate and serve warm.
Tips for Best Results
Always remove excess water from zucchini to avoid soggy pancakes.
Finely chop broccoli so it cooks evenly.
Use feta cheese for a classic Mediterranean flavor or mozzarella for extra melt.
Keep pancakes warm in a low oven while cooking batches.
Serving Suggestions
Serve with Greek yogurt or tzatziki sauce.
Pair with a fresh Mediterranean salad.
Enjoy inside pita bread for a savory vegetarian wrap.
Frequently Asked Questions (FAQs)
Can I make these pancakes gluten-free?
Yes. Replace all-purpose flour with oat flour or chickpea flour.
Can I bake these instead of frying?
Yes. Bake at 200°C (400°F) for 18–20 minutes, flipping halfway.
Can I store leftovers?
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
Can I freeze them?
Yes. Freeze cooked pancakes with parchment paper between layers for up to 2 months.
What cheese works best?
Feta, mozzarella, and mild cheddar all work well.
Nutritional Information
Calories: 110 kcal
Protein: 6 g
Carbohydrates: 8 g
Fat: 6 g
Fiber: 1.5 g
Calcium: 12% DV