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Weight Watchers Zucchini Potato Pancakes

Weight Watchers Zucchini Potato Pancakes Recipe

A stack of Weight Watchers Zucchini Potato Pancakes on a white plate.


Weight Watchers Zucchini Potato Pancakes Recipe. This vegetarian side dish is a great side dish for breakfast, or dinner.

To make this dish, you will need russet potatoes, zucchini, scallions, egg, dried tarragon, flour, pepper, olive oil, and sour cream.

Weight Watchers Points


MyWW Points: 3 Green Plan

3 WW Smart Points

Personal Points will vary based on your individual plan.

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We add new recipes almost every day, so check back often!

We are not affiliated with Weight Watchers/WW in any way. We just like creating healthier recipe options. We do not give any advice on diet or eating habits. Please consult a doctor before changing your diet.
Double check points on the official calculator.

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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?

Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.

A stack of Weight Watchers Zucchini Potato Pancakes with zucchini ribbons around it. Sitting on a white plate with a colorful background.


If you’re interested in seeing the tools and equipment we use in our kitchen, we have them posted here.

Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.

If you make this recipe, comment below with what your Personal Points came to so others can see the range of points.

A stack of Weight Watchers Zucchini Potato Pancakes on a white plate.

Weight Watchers Zucchini Potato Pancakes

Nesting Lane
Weight Watchers Zucchini Potato Pancakes Recipe. This vegetarian side dish is a great side dish for breakfast, or dinner.
5 from 1 vote
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Side Dish
Cuisine Europe
Servings 4

Ingredients
 

Instructions
 

  • In a medium mixing bowl, add potatoes, zucchini, and salt. toss to mix well.
  • Set aside for 10 minutes to allow the liquid to release.
  • Squeeze the zucchini and potatoes to remove as much liquid as possible, then discard the liquid.
  • With the zucchini and potatoes, add in scallions, eggs, dried tarragon, all-purpose flour, and ground black pepper. Stir to mix well.
  • In a large non-stick skillet, add ¼ teaspoon of the oil. Place skillet over medium heat.
  • In the skillet, drop 2 tablespoons of the zucchini mix per pancake. Using a spatula, press the mounds down to form pancakes.
  • Cook approximately 6 minutes, or until the bottom of the pancakes have browned lightly.
  • Using a spatula, turn the pancakes over, add ¼ teaspoon of the olive oil. Cook approximately 6 minutes or until the bottoms are browned lightly.
  • Repeat for the rest of the pancakes. (8 pancakes total.)
  • Serve pancakes with sour cream.

Notes

Serving Size: 2 Pancakes
MyWW Points: 3 Green Plan
3 WW Smart Points
Personal Points will vary based on your individual plan.
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

Nutrition

Calories: 111kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 24mgSodium: 312mgPotassium: 594mgFiber: 2gSugar: 2gVitamin A: 258IUVitamin C: 16mgCalcium: 50mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!


Graphic for Pinterest of Weight Watchers Zucchini Potato Pancakes Recpe.

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