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Basil Zucchini Pancakes

 Basil Zucchini Pancakes
“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!
2 ServingsPrep/Total Time: 20 min.

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.