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Zucchini Pancakes

Made with zucchini, these 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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

Directions

  • Place zucchini in a colander over a plate; 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 four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts
2 pancakes: 177 calories, 13g fat (3g saturated fat), 99mg cholesterol, 271mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 7g protein.

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