Your recipe, today! Zucchini Pancakes

By Anthony Salemme, chef

It’s summer and there is an abundance of zucchini at every farm stand, or in your garden. Here is one more use for all of it. I have been making these since my first cooking job when I was 14 years old.

4 cups shredded zucchini

1 cup chopped onion

2 teaspoons salt

2/3 cup flour

¾ cup Parmesan cheese

2 eggs, slightly beaten

½ cup olive oil

1 cup applesauce for dipping

Place the zucchini and the onion in a colander and toss with the salt let drain for 15 minutes then squeeze out as much water as possible.

Place in a bowl and mix in the egg, Parmesan and flour. Heat oil in a skillet and drop 2 tablespoons of zucchini mixture for each pancake. Fry until golden. About 2 minutes on each side.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at