Summer Zucchini Pancakes
![Susan Ohtake, Certified Personal Trainer](https://framerusercontent.com/images/lhRCZuzDbsY5bb57KkTjfvibBo.png)
Susan Ohtake
Certified Personal Trainer
Serves 4
Prep time: 15 minutes
These pancakes are simple to put together, and you can season them with your favorite seasonings depending on what you’re serving them with.
Tip: When choosing zucchini, smaller is better. While those giant ones may seem like a good value, they’re full of water and seeds, and lack the flavor that the smaller ones typically have.
![ingredients for zucchini pancakes](https://framerusercontent.com/images/GWIfDDWNQHdyoqLf35D5OVv7g.jpg)
Ingredients
2 zucchinis, grated
1 teaspoon kosher salt
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup finely chopped parsley
1 teaspoon cumin
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
![rounded zucchini batter in a hot pan](https://framerusercontent.com/images/EA6HzXxzSxSzrhpEhvzGeBE2Q2Q.jpg)
Instructions
Spread the grated zucchini on a thick layer of paper towels and sprinkle with salt. Let stand for 5-10 minutes. Squeeze as much water as you can out of the zucchini and transfer to a mixing bowl.
Add the rest of the ingredients except the oil and mix well.
Heat the oil in a heavy bottomed skillet and drop the batter by rounded spoonfuls onto the hot pan. When the edges bubble, flip and cook until browned on both sides. Serve immediately.
![ready to eat zucchini pancakes](https://framerusercontent.com/images/C66sTrJNMQdh6n9r9JlGK5BVNg0.jpg)