Zucchini Pancakes Recipe

Prepare zucchini

Trim ends of the zucchinis and grate them on the large holes of a box grater. Place grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. Measure out 3 cups of the squeezed zucchini.

Make batter

In a medium bowl whisk the 2 eggs until combined. Add the 3 tablespoons flour and 1 tablespoon grated Parmesan and whisk to blend. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Fold in the drained zucchini until evenly coated but not overly compacted.

Cook pancakes

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Once hot, spoon about 2 tablespoons of batter per pancake into the pan and flatten gently with the back of the spoon to form ~3-inch rounds. Cook 2–3 minutes until the undersides are golden and set, then flip and cook another 2 minutes. Add more oil as needed between batches (about 1 tablespoon each additional batch). Transfer cooked pancakes to a paper-towel–lined plate and keep warm in a low oven (200°F / 95°C) while you finish the rest.

Finish and season

When all pancakes are cooked, zest half a lemon over them and sprinkle with 2 tablespoons chopped parsley and 2 tablespoons grated Parmesan. Keep warm for service.

Prepare mushrooms: wipe mushrooms clean with a damp towel and finely chop (or pulse in a food processor to fine consistency).

Cook aromatics: In a medium skillet heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent. Add the 2 minced garlic cloves and sauté 30 seconds until fragrant.

Cook mushrooms: Add the chopped mushrooms to the skillet and raise the heat to medium-high. Cook, stirring frequently, until the mushrooms release their liquid and it mostly evaporates—about 8–10 minutes. If using, add 2 tablespoons dry white wine and cook until the wine has evaporated and mixture is fairly dry.

Add spinach and season: Reduce heat to medium, add the packed wilted and squeezed spinach (about 2 cups), 1 teaspoon chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 1–2 minutes until spinach is fully incorporated and any remaining moisture is gone. Taste and adjust seasoning. Keep warm.

Make sauce base: In a small saucepan heat 1 tablespoon olive oil over medium heat. Add the 1/2 finely diced onion and sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Simmer tomatoes: Stir in the 14 oz crushed tomatoes and 1 teaspoon tomato paste. Add 1/2 teaspoon sugar (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Bring to a gentle simmer and cook uncovered 10–12 minutes, stirring occasionally, until slightly thickened.

Finish sauce: Stir in 2 tablespoons fresh basil if using, adjust seasoning to taste, then remove from heat and keep warm.

Plate pancakes: Spoon 1–2 tablespoons of the warm tomato sauce onto each plate to create a base. Place 2–3 zucchini pancakes on top of the sauce (depending on pancake size and appetite).

Top with duxelles: Spoon a generous tablespoon or two of the mushroom duxelles with spinach over the pancakes. If desired, add an extra drizzle of olive oil or a light grating of Parmesan.

Garnish and serve: Finish with an extra sprinkle of chopped parsley, a little lemon juice if you like, and serve immediately while warm.