Go Back
+ servings
Print Recipe
4 from 3 votes

SPAGHETTI SQUASH AND ZUCCHINI PANCAKES

Spaghetti squash and zucchini pancakes are so good that you'll forget they're good for you! You're going to love these savory vegetable pancakes!!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Vegetable - Side Dish
Cuisine: vegetarian
Keyword: savory vegetable pancakes, spaghetti squash and zucchini pancakes, spaghetti squash pancakes, squash pancakes, vegetable pancakes, zucchini pancakes
Servings: 12 servings
Calories: 63kcal
Author: Renee - Kudos Kitchen

Ingredients

  • 1 medium-sized spaghetti squash split in half, seeds removed and seasoned with salt and pepper.
  • 1 large zucchini
  • 1 medium red onion
  • 3 cloves garlic minced
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 large eggs
  • ½ cup all-purpose flour, plus 2 heaping tablespoons
  • 1 teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • canola oil olive oil, or avocado oil for pan-frying
  • Greek yogurt for serving optional
  • chopped chives for garnish optional

Instructions

  • -Preheat oven to 400 degrees.
  • -Using a sharp knife, split the spaghetti squash in half (see above instructions) and remove the seeds.
  • -Place the cut squash on a baking sheet and season the cut sides with salt and pepper.
  • -Turn the spaghetti squash cut side down on the baking sheet and bake in a preheated oven for 30 minutes.
  • -Remove and cool completely. *Note - this can be done in advance.
  • -Using a box grater, carefully grate the zucchini and red onion.
  • -Working over the kitchen sink (or a bowl), squeeze out as much liquid as possible from the grated zucchini and onion. Set aside.
  • -Use a fork to scrape out the pulpy strands from the spaghetti squash and place them in a large bowl.
  • -Add the squeezed zucchini and onion to the spaghetti squash along with the garlic, salt, pepper, eggs, flour, baking powder, and nutmeg. Stir well to combine.
  • -In a large saute pan, heat about 1 tablespoon of oil over medium heat.
  • -Carefully spoon about 2 tablespoons of batter (per pancake) into the skillet and pan-fry for about 2 minutes until they're a deep golden brown.
  • -Carefully flip each pancake, cover the pan with a lid, and continue cooking the second side for approximately 2-3 more minutes.
  • -Remove the pancakes to a plate to keep warm while and continue the same process the remaining batter.
  • -Serve warm with some Greek yogurt and a garnish of chopped chives.

Nutrition

Serving: 1serving | Calories: 63kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 317mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg