Make delicious Stuffed Zucchini Pancakes filled with cheese and herbs, then pan-fried until golden and crispy. This easy recipe is a savory, healthy twist perfect for breakfast, brunch, or light dinner.
Stuffed Zucchini Pancakes: Crispy Outside, Cheesy Inside
Stuffed Zucchini Pancakes are savory pancakes made with grated zucchini and a light batter, then filled with a cheesy, flavorful center. Pan-fried until golden brown, they’re crispy on the outside and soft, melty, and satisfying on the inside.
This dish is a great way to use fresh zucchini and makes a versatile meal or appetizer.
Why You’ll Love This Recipe
- Crispy, golden exterior
- Soft and cheesy filling
- Great way to use zucchini
- Easy and budget-friendly
- Perfect for breakfast or light meals
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Zucchini Batter
- 2 medium zucchinis, grated
- 1 teaspoon salt (for draining)
- 1 egg
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- 2 tablespoons chopped parsley or dill
- 2–3 tablespoons milk (as needed)
For the Filling
- ¾ cup shredded mozzarella cheese
- ¼ cup cream cheese (softened)
- 1 tablespoon chopped herbs (parsley, dill, or chives)
- Pinch of salt
For Cooking
- 2–3 tablespoons oil or butter
Equipment Needed
- Mixing bowls
- Grater
- Non-stick skillet
- Spatula
- Clean kitchen towel
Step-by-Step Directions
Step 1: Prepare the Zucchini
Grate zucchini and sprinkle with salt.
Let it sit for 10 minutes to release excess moisture.
Squeeze tightly using a clean kitchen towel to remove water.
Step 2: Make the Filling
In a small bowl, mix:
- Mozzarella cheese
- Cream cheese
- Chopped herbs
- Pinch of salt
Set aside.
Step 3: Make the Batter
In a large bowl, combine:
- Drained zucchini
- Egg
- Flour
- Parmesan cheese
- Black pepper
- Garlic powder
- Baking powder
- Herbs
Mix well.
Add a little milk if the batter is too thick.
Step 4: Heat the Pan
Heat oil or butter in a skillet over medium heat.
Step 5: Form the Pancakes
Scoop a spoonful of batter into the pan.
Flatten slightly into a circle.
Place a small spoonful of filling in the center.
Cover with another spoonful of batter, sealing the edges.
Step 6: Cook
Cook for 3–4 minutes per side until golden brown and crispy.
Cook in batches to avoid overcrowding.
Step 7: Drain
Remove pancakes and place on paper towels to remove excess oil.
Step 8: Serve
Serve warm.
Serving Suggestions
Stuffed Zucchini Pancakes pair well with:
- Garlic yogurt sauce
- Sour cream
- Tomato chutney
- Fresh salad
- Grilled meats
- Soup
Tips for Success
- Remove as much moisture as possible from zucchini
- Keep heat medium to avoid burning
- Don’t overfill to prevent leaking
- Seal edges well when stuffing
- Serve immediately for best crispiness
Variations
Cheesy Spinach Version
Add chopped spinach to the filling.
Spicy Version
Add chili flakes or jalapeños.
Gluten-Free Version
Use almond flour or gluten-free flour.
Herb-Loaded Version
Add extra dill, parsley, and chives.
Vegan Version
Use flax egg and vegan cheese substitutes.
Final Thoughts
Stuffed Zucchini Pancakes are a crispy, cheesy, and flavorful dish that transforms simple vegetables into a satisfying meal. Whether served for breakfast, brunch, or a light dinner, they offer the perfect balance of freshness, texture, and comfort in every bite.