Courgette/Zucchini Pancakes
Light, cheesy, and full of fresh flavour, these baked courgette pancakes are a wonderful way to turn simple ingredients into something comforting and satisfying. Known as zucchini in many parts of the world, courgettes bring a soft texture and delicate taste that pairs beautifully with Parmesan, chives, onion, and herbs.
These savoury pancakes are perfect as a snack, light lunch, side dish, or vegetarian main. They are especially useful when you have an abundance of courgettes to use up, and because they are baked rather than fried, they are an easy, lighter option for busy home cooks.
Why You’ll Love This Recipe
These courgette pancakes are simple to make, budget-friendly, and packed with flavour. They are crisp on the outside, tender in the middle, and easy to serve in many different ways. They also work well for meal prep and can be enjoyed warm or cold.
Courgette or Zucchini?
If you call them courgettes in the UK or zucchini elsewhere, this recipe works exactly the same. Both names refer to the same vegetable.
Recipe Summary
Prep time: 20 minutes
Resting time: 20 minutes
Cook time: 35–40 minutes
Total time: About 1 hour 20 minutes
Serves: 4
Makes: 8–10 small pancakes
Ingredients
- 2 medium courgettes (zucchini)
- 1 teaspoon salt
- 100g Parmesan cheese, finely grated
- 20g fresh chives, finely chopped
- 1 teaspoon oregano
- 1 small onion, finely diced
- 1 teaspoon garlic, minced or crushed
- ¼ teaspoon black pepper
- 1 egg
- A little oil for greasing the tray
Optional, if needed
- 1–2 tablespoons plain flour or breadcrumbs, if the mixture feels too wet after draining
Method
1. Prepare the courgettes
Wash the courgettes well, then grate them into a bowl. Sprinkle over the salt and mix gently. Leave them to stand for 20 minutes. This step helps draw out excess moisture, which is the secret to firmer, better-textured pancakes.
2. Remove as much liquid as possible
Transfer the grated courgettes to a clean dishcloth, muslin, or fine sieve and squeeze out the excess liquid thoroughly. This is one of the most important steps. If the courgettes are too wet, the pancakes may turn soft rather than golden.
3. Make the mixture
Place the drained courgettes into a mixing bowl. Add the diced onion, grated Parmesan, chopped chives, oregano, garlic, and black pepper. Mix well.
Break in the egg and stir until everything is evenly combined. If the mixture still feels very loose or watery, stir in 1–2 tablespoons of plain flour or breadcrumbs to help bind it.
4. Shape the pancakes
Preheat the oven to 180°C (350°F). Lightly grease or line a baking tray.
Scoop portions of the mixture and shape them into small, flat patties. Place them on the prepared tray, leaving a little space between each one.
5. Bake
Bake for 35–40 minutes, or until the pancakes are golden and firm. For even colour and a slightly crisper finish, carefully turn them halfway through baking.
6. Serve
Serve warm as a savoury snack, light lunch, side dish, or vegetarian main meal.
Serving Ideas
These courgette pancakes are wonderfully versatile. Serve them with a simple salad for a light lunch, pair them with roasted vegetables for a fuller meal, or enjoy them with poached eggs for brunch.
They are also delicious with:
- garlic yoghurt
- sour cream
- sweet chilli sauce
- herbed cream cheese
- a spoonful of tomato chutney
Tips for Success
Squeeze well
Courgettes hold a lot of water. The drier the mixture, the better the final texture.
Finely grate the cheese
Finely grated Parmesan mixes more evenly and helps the pancakes hold together.
Keep them flat
Flattening the patties helps them cook evenly and gives more surface area to turn golden.
Don’t overcrowd the tray
Leave a little room around each pancake so they bake rather than steam.
Variations
Add extra vegetables
Finely grated carrot works beautifully alongside the courgette and adds a little sweetness.
Make them gluten-free
This recipe is naturally close to gluten-free as written. If you need extra binding, use gluten-free flour or gluten-free breadcrumbs.
Add heat
A pinch of chilli flakes gives these pancakes a lovely gentle kick.
Try different herbs
Fresh parsley, dill, or basil can be used in place of or alongside the chives.
Make them pan-fried
If you prefer, cook them in a lightly oiled frying pan over medium heat for 3–4 minutes per side until golden brown.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, air fryer, or a dry frying pan to bring back some crispness.
They can also be frozen. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat from frozen until piping hot.
Air Fryer Option
If you’d like a quicker modern twist, these also work well in the air fryer. Place the shaped patties on lightly greased baking paper or the air fryer tray and cook at 180°C for about 12–15 minutes, turning halfway, until golden and cooked through.
Frequently Asked Questions
Why are my courgette pancakes soggy?
Usually, too much moisture is left in the grated courgettes. Be sure to squeeze them very thoroughly before mixing.
Can I make these ahead?
Yes. You can prepare the mixture in advance and keep it chilled for several hours before shaping and baking.
Can I eat them cold?
Yes. They are lovely cold, making them great for lunchboxes or picnic spreads.
What can I use instead of Parmesan?
A hard vegetarian cheese or mature cheddar can work well, though the flavour will change slightly.
Recipe Notes
These courgette pancakes are a wonderful example of simple home cooking at its best — humble ingredients, easy preparation, and plenty of flavour. They fit beautifully into a vegetarian meal plan and are especially useful in summer when courgettes are plentiful.
Short Intro for Your Blog Post
If you are looking for an easy savoury recipe that is light, cheesy, and full of garden-fresh flavour, these courgette pancakes are a lovely choice. Made with grated courgettes, Parmesan, onion, herbs, and egg, they bake into golden little patties that are perfect for lunch, snacking, or serving as a simple vegetarian main. They are comforting, practical, and a brilliant way to make the most of fresh zucchini.