Ze Mighty Zucchini

Have you been feverishly using up all your summer squash, or have you been too busy dropping them off on your neighbor's front lawn when they're not home? You know who you are.

I say, repent ye zinners, for the Zucchini Kibitzer is at hand.
I'm here to share with you a way to transform your plain and prolific squash into something so delectable, so healthy and so incredibly easy, it'll have you doing cartwheels in the middle of your kitchen.
(Btw, doesn't it irk the tar out of you when people hyperbole their recipes, as if theirs was the very best, and you'd be lucky to find anything better?
Well, you might think I'm guilty of the same . . . and you would be right. But it's not annoying when I do it).

So, will you promise you'll stop relinquishing your zucchini to the unappreciative masses?

I see. You're an incurable giver. Then make these thin pancakes, and share them with your neighbors (or anyone you're considering asking a big favor from). You can thank me later. But no hugging, that would be weird.

These are thin pancakes, not like crêpes, but which can still be rolled or folded, and are delicious filled with double cream Brie, and, just as wonderful filled with crabmeat.

Thin Zucchini Pancakes

2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
¾ cup AP flour
1½ tablespoons water
1/3 cup grated parmesan cheese
Black Pepper & Salt to taste *
½ teaspoon grated nutmeg

Serve with:

6½ ounces double cream Brie
roasted tomatoes
2 tablespoons chopped chives

Or stuff with crabmeat, recipe follows

Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water. Mix until smooth, then add enough water to make a rather thin batter (you shouldn't need more than 1 to 1½ tablespoons water). Mix until just combined.
For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

Serve with double cream Brie, or your favorite melting cheese (Gruyere or Fontina would also be nice), roasted tomatoes and chives.

*I add 1/8 teaspoon kosher salt, and find it salty enough for me, but adjust to your taste.

Crabmeat Stuffing

8 ounces fresh cooked crabmeat
1 teaspoon chopped, fresh thyme
1 teaspoon grainy mustard
2 tablespoons sour cream
1 tablespoon sherry vinegar
½ teaspoon kosher salt
½ teaspoon black pepper

Mix all ingredients together gently. If not using right away, keep the crab mixture refrigerated and bring to room temperature before you're ready to fill the zucchini pancakes. Enjoy.


  1. Anonymous17/9/08

    sol, these look beautiful - as all of your creations...I can't wait to try them!


  2. gorgeous photography and great recipe! I love it! :D

  3. Good grief! You have captured my soul, dear marysol. Crab and creamy brie to top it all. Now, how can I prepare this at the lake for 20? Never mind, Mikie & I can devour this sinful treat ourselves ;)

  4. P.S. If you and I lived near, we'd weigh a ton!

  5. I love zucchini but have never tried it this way, in pancakes, Marysol. This looks really mouthwatering!

  6. Thank you Stacy - it's really good to see you here!

    Thank you NC! I was just thinking, these pancakes would also be wonderful done with an Asian flair.

    Joey, my girl Sam has been known to inhale these plain, so I've learned to double the recipe.
    But, here's a hint I'm stealing from another friend, named Ann, who recently made these pancakes. She made them about 2" in diameter, then topped them off with sour cream and chives, and oh, what a party!

    Btw, dear heart, if we lived next door to each other I'd never get any cooking done, because I'd be following you around in the Eden that is your garden, like the puppy your parents never let you have :-)

    Patricia, thank you! Pancakes have never been popular at our house, but somehow, these savory pancakes have been very well received. So instead of questioning it, I've decided to embrace it.

  7. These look good! Reminds me of Turkish and Greek zucchini patties minos crabmeat filling:) Your recipe rocks! Why do you have to live so far from me?

  8. Thank you dear Farida! Ditto on the astronomical distance between our homes.

  9. Because you're so culinariously inspirational, you have received a blog award here. 8-]

  10. Those pancakes look delicious! I really love zucchinis! A wonderful veggie!

    Thanks for passing by :-D!



  11. Crab and brie? That's my kind of pancake stuffing!

  12. Marysol,

    I love the idea of adding zucchini to pancakes! I must try finally to make something with zucchini that I love so much... but usually just slice it and fry it on a little bit of Carotino or olive oil... your pancakes are on my list to try now :)


  13. happygrub22/9/08

    this looks really pretty!

  14. Thank you Sophie for your kindness. Your award is truly appreciated. Thank you!

    Rosa, even my son who detests green foods, likes zucchini. Which makes me wonder if there's a way I can take spinach, broccoli and carrots and feed it to him, in pancake form ;-)

    CBLynn, I couldn't have said it better myself.

    Margot, I'm also a big fan of zucchini, fried, sautéed, in soup form, in pancakes. You know, I really like zucchini [G]. Btw, I'm still looking for Carotino.

    Thank you all very much!

  15. Hi Happy Grub, I almost missed your comment. Thank you!

    I love love love the crab filling!
    Thank you for your comment on mY Oreo Turkeys! They are SUPER easy to assemble!

  17. Oh Sol...why can't you live near ME?!?! Meet me at Annie's in October.

    Now I just have to find some reasonably priced zucchini...they've been pricey this summer,and they don't grown in my garden. ??? why I don't know.

  18. You have a delightful blog! I love it. Great photos and delicious looking food, what more could we ask for? Keep it up!

  19. I love these pancakes, especially the stuffed ones - very nice!

  20. Leslie, the little turkeys were adorable and something I've saved to replicate this fall.

    M, I hope you'll find the zukes to make these. If not, I might just have to make them for you.

    Hi Andrea, and thank you; I'm blushing a little here.

    Nicisme, welcome!

    Thanks everyone for all the wonderful and encouraging comments.