Summer Squash or Zucchini Pancakes

Prep time: 15 min   |    Cook time: 15 min   |   Ready In: 30 min


  • 2 lbs. summer squash or zucchini

  • 1 egg, lightly beaten

  • 1/2 cup onion, minced

  • 1/4 cup flour or plain bread crumbs, plus more for dredging

  • 1/2 cup grated parmesan cheese

  • salt & pepper, to taste

  • 1/4 cup fresh basil or parsley, minced

  • lemon wedges

Finely grate the squash by hand or with a food processor. Combine it with the egg, onion, flour/bread crumbs, parmesan, salt, pepper and herb. add more flour or bread crumbs if needed to help the mixture hold its shape. Form into 4-8 burger-shaped patties. (if time allows, refrigerate for one hour to allow them to firm up).

When you’re ready to cook, place oil in a large skillet over medium-high heat. When the oil is hot, dredge the cakes in flour and place in the skillet. Cook, turning once, until nicely browned on both sides, about 15 minutes total. Serve with lemon wedges.