Sun Dried Tomato Zucchini Pancakes


Crispy on the outside, tender on the inside – these Zucchini and Corn Pancakes are a mouthwatering fusion of flavors! Bursting with sun dried tomatoes, fresh veggies, and a sprinkle of Parmesan, they're a must-try twist on traditional pancakes. Top 'em off with your fave sauce and savor the deliciousness!

Total Cook Time: 30 minutes


Print Recipe

Bella Products Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Sun Dried Tomatoes Julienne-Cut (Resealable Pouch)

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Tuscan Garden Sauce Starter

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  • 2 cups zucchini, shredded
  • 1 cup fresh corn
  • 2 garlic cloves, minced
  • ¼ cup green onion, chopped
  • 1 cup Parmesan cheese, shredded
  • ½ cup white onion, chopped
  • 1 cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut
  • 2 large eggs, whisked
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup Bella Sun Luci Extra Virgin Olive Oil


  1. In a large mixing bowl, combine the shredded zucchini, fresh corn, minced garlic, chopped green onion, shredded Parmesan cheese, chopped white onion, and Bella Sun Luci Sun Dried Tomatoes Julienne Cut.
  2. Add the whisked eggs, flour, salt, and pepper to the mixture and stir until everything is just combined. Be careful not to overmix; the batter should be slightly lumpy.
  3. Heat Bella Sun Luci Extra Virgin Olive Oil in a large skillet over medium heat.
  4. Once the oil is hot, use a 1/4-cup measuring cup to scoop the batter onto the skillet for each pancake. Use the back of the measuring cup to gently flatten and shape the pancakes.
  5. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.
  6. Once all the pancakes are cooked, serve them warm with a Tuscan Garden dipping sauce or toppings.

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