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Breakfast Zucchini Pancakes

These breakfast zucchini pancakes will become a family favorite! Grated egg and zucchini pancakes mixture with a ham and cheese filling.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 6 servings
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.