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Basil Zucchini Pancakes Recipe
Basil Zucchini Pancakes Recipe photo by Taste of Home

Basil Zucchini Pancakes Recipe

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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!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Zucchini Pancakes in Cooking for 2 Summer 2008, p39

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.

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