Zucchini Pancakes

I have served this dish to company many many times with rave reviews. It’s full of flavor and is especially good in the summer time with fresh zucchini and basil.
Course: Main Dish


  • 1 pound zucchinismall, grated
  • ¼ cup onionsgrated
  • 1 tablespoon basilfresh, chopped
  • 2 teaspoons lemon zestchopped
  • ½ teaspoon garlicchopped
  • 1 teaspoon Celtic Sea Salt
  • ½ teaspoon black pepperfreshly ground
  • ½ cup Sprouted Whole Wheat Flour
  • 1 teaspoon baking powder
  • 2 large Eggbeaten
  • ½ cup Coconut Oil
  • 1 log goat cheesevery thinly sliced, 5-ounce
  • 1 cup marinara sauce
  • ¼ cup Parmesan Cheesegrated

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  • Preheat the oven to 200° F.
  • In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper. In a small bowl.
  • Combine the flour and baking powder.
  • Add the eggs and flour mixture to the vegetables and stir just until combined.
  • Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan.
  • Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake.
  • Top with another tablespoon of batter to enclose the cheese.
  • Cook until golden brown on the bottom side, about 1½ minutes.
  • Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet.
  • Keep warm in the oven while preparing the remaining pancakes.
  • Arrange the pancakes on a platter, drizzle with the marinara sauce, and serve immediately.