Zucchini Pancakes Recipe

Zucchini Pancakes Recipe photo by Taste of Home

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“This recipe is easy, healthy and tasty,” says Grace Bryant of Merritt Island, Florida. What a clever way to use up all that zucchini from the garden!

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Zucchini Pancakes Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1 cup shredded zucchini
3 tablespoons biscuit/baking mix
1 egg
2 tablespoons shredded cheddar cheese
1/4 teaspoon dried basil, optional
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, biscuit mix, egg, cheese, basil if desired, salt and pepper.
Spoon by 1/3 cupful onto a large skillet coated with cooking spray. Cook over medium heat for 3-4 minutes on each side or until golden brown. Yield: 2 servings.

Nutritional Facts 1 pancake (prepared with reduced-fat cheese) equals 115 calories, 6 g fat (2 g saturated fat), 111 mg cholesterol, 383 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Zucchini Pancakes in Cooking for 2 Summer 2008, p39