Have you ever stared at a pile of zucchini on your counter, wondering what in the world to do with it all? That was me last summer when my garden went absolutely rogue. I mean, zucchinis everywhere. I tried grilling, roasting, stuffing—you name it. But nothing really hit the spot until I whipped up a batch of these Low Carb Zucchini Pancakes. Let me tell you, they were a game-changer! Packed with flavor, light on carbs, and crispy around the edges, these pancakes have become my go-to recipe when I want something comforting yet healthy.

What I love most about these Low Carb Zucchini Pancakes is how versatile they are. They’re a little savory, a little cheesy, and just the right amount of indulgent. You can enjoy them as a quick breakfast, a light lunch, or even as a side dish for dinner. And the best part? They’re ridiculously easy to make—no fancy ingredients or complicated steps required. Whether you’re following a low-carb diet or just looking for a clever way to sneak more veggies into your meals, these pancakes are here to rescue you from zucchini overload.

Bonus: They freeze well too, so you can always have a stash ready to go! Just place a square of parchement paper between each cake, and placing them in a freezer-safe container.

And if you do not want to freeze them, these pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best results.

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Low-Carb Zucchini Pancakes Recipe

This timeline assumes you’re using one skillet. If you have a larger griddle or multiple pans, the cook time can be reduced.

Nutrition Info

Based on one pancake (assuming recipe makes 6)

Total Carbs: ~3.8g

Fiber: ~1.2g

Net Carbs: ~2.6g

Ingredients:

• 2 medium zucchini (about 2 cups, shredded)
• 1/4 teaspoon salt (for draining zucchini)
• 2 large eggs
• 1/4 cup almond flour (or coconut flour for a nuttier flavor, adjust amount slightly)
• 1/4 cup grated Parmesan cheese (optional for extra flavor)
• 1/2 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh herbs (like parsley, dill, or chives)
• 2 tablespoons olive oil or avocado oil (for frying)

Instructions:

1. Prepare the Zucchini:
   • Shred the zucchini using a box grater or food processor.
   • Place the shredded zucchini in a colander and sprinkle with 1/4 teaspoon salt. Let it sit for 10-15 minutes to draw out excess moisture.
   • Squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
2. Mix the Batter:
   • In a medium mixing bowl, beat the eggs.
   • Add the almond flour, Parmesan cheese (if using), baking powder, garlic powder, onion powder, salt, and black pepper. Mix until combined.
   • Fold in the drained zucchini and fresh herbs.
3. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of oil.
   • Scoop about 2 tablespoons of the batter per pancake into the skillet and flatten slightly with the back of a spoon.
   • Cook for 2-3 minutes on each side until golden brown and cooked through.
   • Repeat with the remaining batter, adding more oil as needed.
4. Serve:
   • Serve hot with a dollop of sour cream, Greek yogurt, or your favorite low-carb dipping sauce.

The Wrap-Up: Low Carb Zucchini Pancakes

And there you have it—my favorite way to turn a humble zucchini into something downright crave-worthy! These Low Carb Zucchini Pancakes are proof that eating healthy doesn’t mean giving up on flavor or fun. Whether you’re flipping them on a quiet Sunday morning or whipping them up for a quick weekday dinner, they’ve got that magical combo of being easy to make and totally satisfying. Plus, they’re a sneaky way to get kids (or grown-ups!) to eat their veggies without any complaints.

What I love most about this recipe is how flexible it is. Want to add a little spice? Toss in some chili flakes. Need an extra protein boost? A dollop of Greek yogurt or a fried egg on top will do the trick. These pancakes are like a blank canvas, ready for your favorite flavors. And let’s not forget how freezer-friendly they are—perfect for when you’re in a rush and need a healthy meal, fast. Trust me, future you will thank you for stashing a few away.

So, the next time you find yourself staring at a lonely zucchini (or five), give these Low Carb Zucchini Pancakes a try. They’re quick, they’re tasty, and they just might become your new favorite way to use up that summer squash. I promise, they’re so good you might even start buying extra zucchini on purpose! Now, go grab your skillet and show those zucchinis who’s boss.

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