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Zucchini Pancake

  • Yield: 4 to 6 servings


  • 1 pound small zucchini, coarsely grated
  • 1 tablespoon freshly-chopped parsley
  • 2 teaspoons chopped lemon zest
  • 1/2 teaspoon chopped garlic
  • Salt and pepper
  • 2 eggs
  • 1/2 cup flour
  • About 1/2 cup olive oil
  • 3 lemon wedges, for garnish


  • In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately.