Diabetic Baked Zucchini Pancakes Recipe

Diabetic Baked Zucchini Pancakes Recipe

Serves 3
Prep time 35 minutes
Cook time 15 minutes
Total time 50 minutes


  • 2-3 Medium Zucchini (About 1 pound)
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Finely Chopped Shallots
  • 2 Large Eggs (Beaten)
  • 4-6 tablespoons Flour (Carb count based on 4 Tbsp. Flour)
  • 1 teaspoon Baking Soda
  • 2 tablespoons Plain Bread Crumbs (or Matzo Meal)
  • 2 tablespoons Grated Parmesan Cheese


Step 1. Grate the zucchini in a food possessor or on a box grater using as coarse a blade as you have.
Step 2. Place the grated zucchini in a sieve over a bowl, toss with the kosher salt and allow to “weep” for 20 minutes.
Step 3. Remove the zucchini from the sieve and place in a clean kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid.
Step 4. Start with 4 tablespoons of flour and combine the beaten eggs, pepper, shallots, the breadcrumbs or matzo meal, Parmesan cheese and baking powder.
Step 5. Let the mixture sit for 10- 15 minutes. Add the grated zucchini and mix to thoroughly combine.
Step 6. You can stop now and cook later (up to 1 day) or Preheat oven to 425 degrees.
Step 7. Cover a large baking sheet with parchment paper, oiled foil, or a silicone pad. Spoon tablespoons of the mixture on to the sheet and flatten with the back of the spoon to about ¼ inch thick.
Step 8. Bake for 12 minutes, turn over and bake for 5-6 minutes more until golden brown.
Step 9. This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it.
Step 10. * Carbohydrate count depends on how much flour you NEED to use. The drier the zucchini, the less flour you will need. Matzo meal absorbs more moisture than bread crumbs.