Soft, fluffy, and delicious zucchini clouds are savory zucchini pancakes made with fresh zucchini, cheese, eggs, and herbs. They are light, golden on the outside, and tender inside. Perfect for breakfast, brunch, lunch, or a healthy snack.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Course: Breakfast, Brunch, or Side Dish
Ingredients

  • 1 medium zucchini, about 7 oz, thinly sliced or grated
  • 1 cup ricotta cheese
  • 3 large eggs, separated
  • ⅓ cup all-purpose flour
  • ¾ cup finely chopped onion
  • 1 teaspoon minced garlic
  • 3 tablespoons fresh mint, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 1 teaspoon butter, optional
  • Cooking spray, optional
    Optional toppings
  • Fresh chopped parsley
  • Extra ricotta or Greek yogurt
  • Lemon wedges
  • Crumbled feta cheese
  • Fresh mint leaves
    Instructions
    Step 1: Prepare the zucchini
    Wash the zucchini and slice it into thin quarter-circle pieces or grate it.

If using grated zucchini, squeeze out excess moisture with a clean kitchen towel to prevent watery batter.
Step 2: Cook the vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the chopped onion and cook for approximately 5 minutes until softened.

Add the zucchini, garlic, and ¼ teaspoon salt.

Cook for another 5 minutes, stirring occasionally, until the zucchini becomes tender.

Stir in the white wine vinegar and black pepper.

Remove from heat and allow the vegetables to cool slightly.
Step 3: Separate the eggs
Separate the egg yolks from the egg whites.

Place the yolks in a large mixing bowl and the whites in a separate clean bowl.

For the fluffiest zucchini clouds, allow the eggs to reach room temperature before mixing.
Step 4: Prepare the ricotta batter
Add the ricotta cheese to the egg yolks.

Beat until smooth and creamy.

Gradually add the flour and remaining ¼ teaspoon salt.

Mix until the ingredients are combined.

Avoid overmixing to keep the batter light.
Step 5: Add the vegetables
Fold the cooked zucchini and onion mixture into the ricotta batter.

Add the fresh chopped mint.

Mix gently until evenly distributed.
Step 6: Whip the egg whites
Using a clean electric mixer, beat the egg whites until soft to firm peaks form.

The egg whites should look fluffy and hold their shape when the beaters are lifted.
Step 7: Fold in the egg whites
Gently fold the whipped egg whites into the zucchini batter using a spatula.

Use slow, sweeping motions from the bottom of the bowl upward.

Do not stir vigorously, as this will remove the air and make the zucchini clouds less fluffy.
Step 8: Cook the zucchini clouds
Heat a large nonstick skillet over medium heat.

Add the remaining olive oil and optional butter.

Scoop approximately ⅓ cup of batter into the skillet for each pancake.

Cook for 2–3 minutes on the first side until golden brown and set around the edges.

Carefully flip and cook for another 2–3 minutes until golden and cooked through.

Reduce the heat slightly if the outside browns too quickly.
Step 9: Serve
Transfer the zucchini clouds to a serving plate.

Serve immediately while warm and fluffy.

Garnish with fresh mint, parsley, or a spoonful of Greek yogurt.

Enjoy as a light breakfast, brunch, or Mediterranean-inspired side dish.
Helpful Tips

  • Remove excess moisture: Zucchini contains plenty of water. Squeeze grated zucchini before adding it to the batter.
  • Don’t overmix: Gentle folding keeps the egg whites airy.
  • Cook on medium heat: This allows the centers to cook without burning the outside.
  • Serve immediately: Zucchini clouds are fluffiest when freshly cooked.
  • Make smaller pancakes: Smaller portions are easier to flip and cook evenly.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm in a skillet or oven until heated through. They may lose some of their original fluffiness.
    Nut Information & Allergens
    Contains:
  • Eggs
  • Milk and dairy products: ricotta cheese and optional butter
  • Gluten: all-purpose wheat flour
    Tree nuts: No tree nuts are included in the ingredients.

Peanuts: No peanuts are included in the ingredients.

Nut-free note: This recipe is naturally made without nuts, but check the labels on ricotta, flour, cooking spray, and other packaged ingredients for possible cross-contact warnings.

For a gluten-free version, substitute a suitable gluten-free all-purpose flour blend.

For a dairy-free version, use a suitable dairy-free ricotta alternative and dairy-free butter, if needed. The texture may vary.
Nutrition Information
Estimated per serving, based on 4 servings and the listed ingredients. Actual values vary by brand and cooking oil absorbed.
Nutrient Amount
Calories 250–300
Protein 11–14 g
Carbohydrates 15–20 g
Fat 15–19 g
Fiber 1–2 g
Sugar 3–5 g

Q&A
Q: What are zucchini clouds?

A: Zucchini clouds are fluffy, savory pancakes made with zucchini, ricotta cheese, eggs, and herbs. Whipped egg whites give them their light texture.

Q: Can I use cottage cheese instead of ricotta?

A: Yes. Blend cottage cheese until smooth before adding it to the batter. The texture and flavor will be slightly different.

Q: Can I make zucchini clouds without flour?

A: You can experiment with almond flour or a gluten-free flour blend, but the texture will change. Almond flour contains tree nuts and is not suitable for a nut-free version.

Q: Why are my zucchini clouds watery?

A: Zucchini releases moisture during cooking. Squeeze grated zucchini thoroughly and cook the vegetables until excess moisture evaporates.

Q: Can I bake zucchini clouds instead of frying them?

A: Yes. Spoon the batter onto a parchment-lined baking sheet and bake at 375°F (190°C) for approximately 15–20 minutes, flipping halfway if needed. They may be less golden and fluffy than skillet-cooked versions.

Q: Can I make them ahead of time?

A: You can prepare the cooked zucchini mixture ahead and refrigerate it. For the best fluffy texture, whip and fold in the egg whites just before cooking.

Q: Are zucchini clouds vegetarian?

A: Yes. They are vegetarian when prepared with the listed ingredients.

Q: Are zucchini clouds keto-friendly?

A: The original recipe contains flour and is not strictly keto. A low-carb flour substitution can reduce carbohydrates, but the nutritional values will change.

Q: What can I serve with zucchini clouds?

A: Serve them with Greek yogurt, fresh salad, tomato salsa, hummus, or roasted vegetables.

Q: Can I freeze zucchini clouds?

A: Yes. Freeze cooked and cooled pancakes in an airtight container with parchment between layers for up to 2 months. Reheat in the oven or skillet.