Paleo Zucchini Pancakes

Frittelle di Zucchini con Parmigiano Reggiano used to be my favorite quick meal when I lived in Italy. Easy to make, I think this Paleo version is even more delicious than the original Italian recipe. It’s a savory pancake with green onions, garlic, and a hint of coconut Parmesan cheese. These taste yummy topped with Paleo Sour Cream, or just plain. Yield: 9 pancakes.

Zucchini Pancakes



  • 1 medium zucchini, coarsely grated (about 3/4 pound)
  • ¼ teaspoon unprocessed salt
  • 2 large eggs (See The Best Eggs are Pasture-raised Organic)
  • 2 green onions, chopped
  • ¼ teaspoon unprocessed salt
  • black pepper to taste
  • 2 tablespoons coconut butter, softened (put the jar in a bowl of warm water)
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh herbs, such as basil, parsley, or tarragon, chopped
  • 1 clove garlic, chopped or crushed, optional
  • 2 tablespoons onion flakes, optional
  • 3 to 5 tablespoons almond meal
  • 2 tablespoons coconut oil for frying


  1. Preheat oven to 250 degrees F.
  2. Grate the zucchini into a bowl using the large grating side of a box grater. I find grating by hand is quickest, or you can use a food processor. Stir salt into the zucchini. Put the grated zucchini in a large strainer over a bowl. Press the zucchini into the strainer with a rubber scraper to release water. This will help the pancakes to hold together. Set aside for a few minutes while the excess water drains out.
  3. Meanwhile, beat eggs in a medium mixing bowl. Whisk in the green onions, pepper, coconut butter, lemon juice, nutritional yeast, herbs, garlic, and onion flakes, if using. Stir in 3 tablespoons almond meal.
  4. Press the zucchini to squeeze out any excess water. Add it to the egg mixture and mix well. If the batter is too thin, add 2 more tablespoons almond meal.
  5. Heat a large non-stick skillet over medium heat and melt 1/2 tablespoon coconut oil. When a drop of water flicked onto the surface sizzles, it’s ready! Lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes 2-3 minutes on each side, or until golden brown. I find it easiest to use 2 spatulas to flip them. Place the finished pancakes on a serving plate in the oven, covered with a dish towel to keep warm. Wipe out the pan with a dry paper towel, add more coconut oil to the pan, and continue to fry the pancakes until all the batter is used. Serve immediately.

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