Breakfast Zucchini Pancakes

These breakfast zucchini pancakes will become a family favorite! Grated egg and zucchini pancakes mixture with a ham and cheese filling.
Course Breakfast
Cuisine American
Keyword zucchini pancakes
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 6 servings
Calories 156kcal
Author Valentina's Corner


  • 3 cups grated zucchini
  • 4 large eggs
  • 1 garlic clove, minced
  • ¼ cup flour
  • 1 ¼ tsp salt, or to taste
  • ½ cup chopped ham
  • 1 cup shredded cheese
  • pepper to taste
  • oil to cook


  • Grate zucchini on the coarse side of a grater and squeeze grated zucchini to remove excess moisture. Lightly whisk eggs. 
    In a bowl, combine grated zucchini, eggs, garlic, flour, and pepper; mix well.
  • In a non-stick skillet, over medium heat, heat oil (just enough oil to lightly cover the bottom of skillet). 
  • Once the oil is hot, scoop mixture onto pan. Repeat until skillet is full. (I used 2 skillets at the same time so all cooked together). 
    With a spoon, gently distribute mixture evenly.
  •  Add some ham and cheese to each fritter. 
  • Then, add more egg mixture to close the patty so the ham and cheese are covered. 
  • Cook 3 minutes, carefully flip patties and cook another 3 to 4 minutes. Serve immediately.



This recipe will yield about 12 medium/large zucchini pancakes. 


Calories: 156kcal | Carbohydrates: 6g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 786mg | Potassium: 249mg | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 11.2mg | Calcium: 121mg | Iron: 1.2mg