Zucchini Pancakes with Roasted Hatch Chili Cream Cheese

If you've got time for breakfast meal prep or a slow, relaxed brunch, break out this recipe! Freeze leftovers or make a double batch of the cream cheese topping to pair with other dishes.

Course Breakfast

Cuisine American

Keyword Eggs, Zucchini

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 324kcal

Ingredients

1 lb zucchini shredded and drained (about 2 packed cups)
1/2 red onion finely diced
1 cup frozen sweet corn
1/2 cup shredded gouda cheese
1/2 tsp crushed red pepper
1/2 tsp dried basil
1/2 tsp garlic powder or 2 cloves garlic minced
4 eggs lightly beaten
3/4 cup flour
1/2 tsp baking soda

FOR THE TOPPING

6 oz. cream cheese
1 roasted hatch chili pepper
1/4 tsp ground cumin
1/8 tsp onion powder
4 oz. smoked salmon optional
green onions sliced (optional)

Instructions

Wash and dry the zucchini and shred into a colander. Sprinkle lightly with salt, mix, and allow to sit over the sink. Meanwhile, dice the onion and prepare the other ingredients.
Preheat a nonstick skillet over medium to medium-high heat. Using clean hands or cheesecloth, squeeze the shredded zucchini to remove as much liquid as possible. Add to a large mixing bowl along with the rest of the pancake ingredients. Mix well until fully combined.
Drop the batter into the nonstick skillet to form a 4″ pancake (about 1/4 to 1/3 cup of batter). Allow to cook 2-4 minutes on the first side, then flip and cook another 2-3 minutes. The pancake should brown slightly. Repeat until the batter is gone, making about 10 pancakes total.
While the pancakes are cooking mix the roasted hatch chili pepper with the whipped cream cheese, along with the cumin and onion powder. Divide the smoked salmon (if using) into equal portions. Top the zucchini pancakes with the roasted hatch chili cream cheese and smoked salmon. Top with sliced green onions or leafy greens of your choice. Serve immediately.

To roast the hatch chili pepper:

Preheat your oven broiler to 425 degrees F. Line a baking sheet with aluminum foil. Wash and dry the hatch chili pepper and place in the center of the baking sheet. Bake on the top rack for about 15 minutes, flipping or quarter turning every 4-5 minutes. The pepper should blister but not burn. Remove from the oven and place in a gallon Ziplock bag. Seal the bag and steam the pepper. After the pepper has cooled, remove the skin, slice lengthwise to remove the seeds, then finely mince the pepper to add to the cream cheese. (This process may be done ahead of time)

Notes

If desired, replace gouda with another cheese such as cheddar or mozzarella (shredded).

To batch cook: Double the recipe and cook all pancakes. Allow to cool completely, then store in a sealed container in the refrigerator for 3-4 days. If freezing, allow to cool completely then stack with a square of waxed paper or parchment paper between each pancake. Wrap tightly in plastic wrap, squeezing out all air to prevent freezer burn. Store in the freezer for up to 3 months.

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