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Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture. Firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for crispy pancakes.

In a large bowl, combine the squeezed zucchini, all-purpose flour, egg, sliced scallions, minced garlic, grated Parmesan cheese, baking powder, remaining 1/4 teaspoon of salt, and black pepper. Mix until just combined, being careful not to overmix.

For the cheesy dip, combine the softened cream cheese, shredded sharp cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper in a small microwave-safe bowl or saucepan. Heat gently, stirring occasionally, until the cheeses are melted and smooth. This can be done in the microwave in 30-second intervals or over low heat on the stovetop.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the zucchini batter into the skillet, flattening them slightly with the back of a spoon to form pancakes about 2-3 inches in diameter. Do not overcrowd the pan.

Cook the zucchini pancakes for 3-4 minutes per side, or until golden brown and cooked through. Add more oil to the pan as needed for subsequent batches. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil.

Serve the warm zucchini pancakes immediately with the hot cheesy dip on the side. Garnish with extra chopped scallions if desired.


Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture. Firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for crispy pancakes.

In a large bowl, combine the squeezed zucchini, all-purpose flour, egg, sliced scallions, minced garlic, grated Parmesan cheese, baking powder, remaining 1/4 teaspoon of salt, and black pepper. Mix until just combined, being careful not to overmix.

For the cheesy dip, combine the softened cream cheese, shredded sharp cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper in a small microwave-safe bowl or saucepan. Heat gently, stirring occasionally, until the cheeses are melted and smooth. This can be done in the microwave in 30-second intervals or over low heat on the stovetop.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the zucchini batter into the skillet, flattening them slightly with the back of a spoon to form pancakes about 2-3 inches in diameter. Do not overcrowd the pan.

Cook the zucchini pancakes for 3-4 minutes per side, or until golden brown and cooked through. Add more oil to the pan as needed for subsequent batches. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil.

Serve the warm zucchini pancakes immediately with the hot cheesy dip on the side. Garnish with extra chopped scallions if desired.
