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Summer Squash Pancakes
By (Published: )
These summer squash pancakes are a delicious appetizer to any summer get together.
Prep Time Cooking Time Servings
1 person
  • 3 small yellow squash
  • 3 small zucchini
  • 1/2 yellow onion
  • 1 tsp kosher salt
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, pressed
  • 2 Tbsp whole wheat flour
  • 1 Tbsp chopped fresh oregano
  • 1/2 tsp pepper
  • 2 Tbsp olive oil
  • Plain greek yogurt, for serving

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1. Trim the ends from the squash and zucchini. Keep the skin on for color. Finely shred the zucchini, squash and onion, or run through a food processor.
2. Place the shredded squash, zucchini and onion in a large colander set over a bowl or in the sink. Sprinkle salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
3. Add the eggs, garlic, flour, oregano and pepper to the vegetables, stirring to blend completely.
4. Heat oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn them) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. The first batch may not hold together very well, but each batch thereafter will improve. Reform the patties if need be just after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
5. Serve the pancakes hot with the Greek yogurt on the side.

Suitable for these diets:

Vegetarian Gluten Free

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