Zucchini Potato Pancakes

What to do with all of this zucchini?

Because I have spent the last month working on zucchini bread I’ve had a large supply of “left over” shredded zucchini. Not wanting any to go to waste I have been trying to think of other ways to use up this abundant vegetable.

A few weeks ago I was talking with my mom about zucchini bread and I suddenly had an inspiration. What about turning some of the left over zucchini into Potato Pancakes? I come from a very Polish family and while growing up we ate a lot of food that was passed down from our heritage. Yummy dishes like pierogi, cabbage rolls, kielbasa and potato pancakes.

This seemed like the perfect way to use up my leftovers, while also making a comfort food a little more healthy. They are easy to make and the perfect side dish or appetizer. If you are not a fan of rosemary or red pepper flakes, try adding thyme or basil to give these a bright flavor.


Makes 8-12 pancakes
start to finish: 30 minutes

• 2 medium zucchinis, grated (around 2 cups)
• 2 medium red potatoes, grated (around 1½ cups)
• 1 medium onion, grated
• 3 garlic cloves, minced
• ¼ cup gluten-free flour
• 1 egg, lightly beaten
• 1 tbsp fresh rosemary, minced, optional
• 2 tsp salt
• 1 tsp pepper
• pinch or red pepper flakes, optional
• 2-4 tbsp olive oil

Using a cheese cloth or sieve drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl and add potato, onion and garlic, mix well. Stir in the flour, egg, rosemary, salt, pepper and red pepper flakes and mix together.

Coat the bottom of a non-stick skillet with oil and using an ice cream scoop, add the batter to the pan. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter.

Serve with your favorite aioli, dairy-free sour cream or applesauce.