Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1-1/2 cups shredded zucchini; 1 large egg, lightly beaten; 3 tablespoons grated Parmesan cheese; 2 tablespoons biscuit/baking mix; Dash pepper; 1 tablespoon canola oil; Sour cream, optional

Total Time Prep/Total Time: 20 min.

Yield 2 servings

Test Kitchen Approved

When garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.

Ingredients

1-1/2 cups shredded zucchini
1 large egg, lightly beaten
3 tablespoons grated Parmesan cheese
2 tablespoons biscuit/baking mix
Dash pepper
1 tablespoon canola oil
Sour cream, optional

Directions

Place zucchini in a colander over a bowl; let stand to drain. Squeeze and blot dry with paper towels.
In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
In a large skillet, heat oil over medium heat. Drop 4 pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.

Nutrition Facts

2 pancakes: 174 calories, 13g fat (3g saturated fat), 99mg cholesterol, 256mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 7g protein.

These Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania

Recipe Creator