Reviewed: Apr. 27, 2012

I thought these were delicious, especially with the little dollop of sour cream on them! I used more like 1/4 to 1/3 cup of parmesan (as I don't really care for it all that much). My 1 year old loved them as well, though my 4 year old wasn't sold (they were a little too green for her taste). Great and healthy way to use zucchini that you have on hand!

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Reviewer:

ellieq123

Reviewed: Apr. 22, 2012

Absolutely AMAZING! I did tweak a few things here and there to make them even more scrumptious. I doubled the whole recipe and it made roughly 10 pancakes. Used Trader Joe's "White" Whole Wheat Flour instead of reg. I added ~2 tbsp sugar to sweeten it up a little bit - my hubby claimed my last attempt at zucchini pancakes weren't as sweet as he remembered when he had them growing up - so I thought I'd sweeten them a little. I only did about a tsp of mayonnaise - I was kind of grossed out about 2 tbsp of mayo in the pancakes ;) I also used chopped green onions instead of reg onions. Lastly I topped it with chicken pieces (sauteed in garlic and butter) and extra parmesan cheese. Delicious! Hubby ate them all!

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 19, 2012

This was excellent! I followed the recipe without making any adjustments, yummmy!

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Reviewer:

michele

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Reviewed: Aug. 23, 2011

A good change of pace from our usual zucchini pancakes. I doubled the recipe and used 1/2 Parmesan cheese and 1/2 mozarella cheese and the family really liked them. It tasted alot like a veggie packed mozarella stick so I warmed up some chunky spaghetti sauce and we dipped them in that. I will make these again-THANKS!

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5 users found this review helpful

Reviewer:

eyowyn

Cooking Level: Expert

Reviewed: Aug. 8, 2011

These are possibly my favorite zucchini pancakes ever - even from well known family style Italian restaurants in my area. I had only Romano cheese and used that instead. Nevertheless, the salt in either of the cheeses gives a nice compliment to the pancake. Perfect with a nice marinara pasta dinner.

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Aug. 2, 2011

These were great! I added old cheddar since I did not have any parmesan. I also added garlic. They turned out super yummy! They were so filling too! Next time I would make them by themselves no need to serve anything else with them!

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Reviewer:

karvander

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jul. 23, 2011

These pancakes are the best and I will definitely make them again! Because of a gluten intolerance, I made them with a blend of rice, quinoa, and tapioca flour. I also omitted the Parmesan cheese, but they were still flavorful. I ate them plain right out of the pan! Thanks for a great change-of-pace pancake recipe!

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Reviewer:

becauseHelives

Cooking Level: Expert

Reviewed: Jul. 1, 2011

Delicious. I didn't have any mayo as we don't really eat it, so I used 2 eggs. I also added about a 1/2 tsp of garlic. It turned out perfectly.

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Reviewer:

Brittany

Reviewed: May 16, 2011

I made this as written and they were fantastic! As others have suggested, you could probably reduce the cheese by half and just add a little extra salt to make up for it. I didn't use any toppings as I found these pancakes to be super delicious all by themselves.

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6 users found this review helpful