The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 15, 2009
Very Yummy. Had to add more flour though because the batter was too thin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 5, 2009
Wow! these were soooo good, I am not a big zucchini fan - but we have an abundance of them this year from the garden. Everyone loved them, I served these w/ a garden tomato/ basil sauce . I love them w/ sour cream. I am making a double batch tomottrow. thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Quincy, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 5, 2009
My "anti-veggies" teenage daughter even ate these. Hubby and kids liked them with real maple syrup, but I preferred them with sour cream or just plain. Very good and something new to do with zucchini.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 1, 2009
My husband hates zucchini or any squash, but he ate these up - twice. I had a small zucchini and summer squash, so I used them both. I swapped cornmeal for the flour and skipped the mayo. My kid did not eat it, but she's incredibly fussy about veggies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 20, 2009
This was delicious. I decided to use the full amount of parmesan and thought the amount was fine. I added some granulated garlic and a pinch of nutmeg as well. I dried the zucchini in some paper towels to get out the excess moisture before adding the other ingredients. I sauteed them in olive oil and found the best ones to be the smaller, thinner sizes. If they were too thick, they got a little mushy in the center. I will definitely make these again - great idea to do them small for little appetizers even. Thanks for sharing.
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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 10, 2009
YUM!!!!! These are delicious and so easy to make! I cut back a bit on the parmesean as others recommended and used a small amount of olive oil instead of butter. Next time I might also add a little bit of red pepper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 24, 2009
My son ate these up and we never told them what there were made with. I did cut cheese in half.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 21, 2009
I guess I'm one of the few who didn't really care for these. They were mushy on the inside and I didn't like the consistency. Even though I cooked them slightly longer than the recommended time and they were nice and golden outside, the inside seemed uncooked. Just not my cup of tea, I guess.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
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Reviewed: Jul. 14, 2009
Found these on the bland side. They were lacking something...just ok for me.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 14, 2009
These were so good. I am on the South Beach program and these were a nice break from my everyday options. I made them with WW flour and added a bit of garlic powder, cajun seasoning and fresh oreagno. I did wring the zucchini in a kitchen towel to remove excess moisture. I like them crispy. They were crispy outside and tender inside but not mushy. I loved how these turned out in both texture and flavor. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 6, 2009
I've made lots of zucchini pancakes over the years - these are the best! I like the flavor the Parmesan cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 20, 2009
What a great way to use up zucchini! These were quick and easy to make. I subbed ww flour, shredded onion & garlic powder, using the rest of the ingredients as written. Mine came out a bit soggy, and took a while longer to cook, but I also threw this together last minuite while doing several recipes at once...so it coule be my error - thus 5 stars rather than 4.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 15, 2009
I added a roasted Anaheim Chili into the mix and that gave the pancakes a little more flavor. They were good, not great. A little bland even with the chili pepper. I think doctored up a bit more these would be a 5. I'm thinking crumbled bacon, a spicier pepper, etc.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 8, 2009
Very tasty, but very rich! I'll use less parmesan cheese next time. Good recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 13, 2009
Excellent....just like Zucchini Patties on this site except w/o the mozzerella cheese. I didnt use butter to cook them, I used olive oil. Family loves these, great way to get green veggies into the kids. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 25, 2009
Loved these! Almost like potato pancakes but without all the starch! I suppose there's a lot of things you could add to this to suit your own taste, but I stuck to the recipe. Sauteeing them in butter gave them a flavorful richness and the Dijon provided just enough dimension to compensate for the basically bland zucchini. I also like the Parmesan cheese and oregano as well, although the Parmesan was just a bit too prominent for my taste buds, so if I had it to do over again, I'd cut it back by half. Slightly crispy on the outside, pleasantly mushy on the inside, and creamy from the sour cream, you can hardly believe something so rich and delicious was "just" zucchini!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 10, 2009
Added 1/2 tsp of garlic powder and 1/2 tb of finely chopped jalapenos. Smelled amazing while mixing AND cooking. I'd recommend to flatten them thin, they'll cook faster. I'll be making these again!
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 18, 2008
simple, delicious and easy thanks so much
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 17, 2008
Really yummy recipe, followed exactly. Slightly crisp on the outside, creamy tender inside. Very good stuff!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 28, 2008
I would give this 6 stars if I could! My husband who claims to hate zucchini inhaled these. I made them exactly as the recipe said and they were fantastic!!! I can't wait to make them again...
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Photo by KOOLKATSARAH

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA
Living In: Algona, Iowa, USA

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