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Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing

Rated as 3.8 out of 5 Stars

"I am a believer that you do not have to compromise taste to eat well. I came up with this recipe from leftover veggies in my fridge. Enjoy!!"
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30 m servings 148
Original recipe yields 6 servings (6 patties)


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  1. Heat a large skillet sprayed with cooking spray over medium-high heat.
  2. Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
  3. Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
  4. Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 148 calories; 3.7 25.3 5.6 0 625 Full nutrition

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Read all reviews 4
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Hi. This is the recipe author. For those having a hard time keeping patties together, make sure to squeeze any excess water from the zucchini with a paper towel. Also adding more flour will help...

Dont use a food processor to grate the veggies, use a hand-style grater to have more control and not pulverize the veggies.

I'm rating the zucchini pancake only: Great flavors and pretty healthy, my only problem was in trying to get them to stay in patty form; they just kept coming apart on me. I'm thinking I just ne...

The first time I made it I used rice flour instead because I couldn't find garbanzo bean flour and it was delicious! The second time I used the garbanzo bean flour and it was good. I prefer the ...