Comida Kraft
Recipe Box

Zucchini Pancakes

Prep Time
Total Time

4 servings, 3 pancakes each

Toss grated zucchini with eggs, Parmesan and buttery crackers. Cook in skillet. Top with sour cream. Serve up fresh zucchini pancakes—and take a bow.

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What You Need

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Make It

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  • Use hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.
  • Whisk eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.
  • Heat oven to 225ºF. Heat 2 tsp. oil in large nonstick skillet on medium heat. Spoon about 3 Tbsp. zucchini mixture into skillet; flatten with back of spatula to 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining zucchini mixture, adding remaining oil as needed.
  • Serve pancakes topped with sour cream.

How to Make RITZ Cracker Crumbs

To easily crush RITZ Crackers into crumbs, process the crackers in a food processor or blender. You can also crush RITZ Crackers by hand by placing the crackers in a resealable plastic bag and rolling across them with a rolling pin. For each 1/3 cup of crumbs, you will need about 10 RITZ Crackers.

Serving Suggestion

Serve with a seasonal fruit salad.


  • 4 servings, 3 pancakes each

Nutritional Information

Serving Size 4 servings, 3 pancakes each
Calories 220
Total fat 17g
Saturated fat 5g
Cholesterol 110mg
Sodium 230mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 4g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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