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Zucchini Pancakes Recipe

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In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. —Teressa Eastman El Dorado, Kansas

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Zucchini Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

1/3 cup biscuit/baking mix
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
2 eggs, lightly beaten
2 cups shredded zucchini
2 tablespoons butter

Directions

In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Yield: 5 pancakes.

Nutritional Facts 1 serving (1 each) equals 128 calories, 9 g fat (5 g saturated fat), 100 mg cholesterol, 248 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Zucchini Pancakes in Quick Cooking March/April 2001, p29

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Reviewed on Mar. 26, 2011 by karynp6

I used to make these for my toddler for lunch, or even dinner. He loved them, plus they have so much nutritional value with the zucchini and eggs, etc. Besides, I loved eating them too. I just ate them plain, but sour cream sounds good. Wonderful blend of flavors.

Reviewed on Mar. 15, 2011 by bjdirks1

I added grated onion and a 1/2 tsp of oregano. I love this served with sour cream, but heard Greek cucumber sauce (for gyros) is also good. I serve this instead of potatoes.

Reviewed on Sep. 09, 2010 by lacourtney

I really enjoy these pancakes for lunch when I'm alone. Its a wonderful way to use my frozen shredded zucchini. I also add cooked pork sausage to make them more substantial. It then becomes a meal in itself.