Contest-Winning Zucchini Pancakes Recipe
Contest-Winning Zucchini Pancakes Recipe photo by Taste of Home

Contest-Winning Zucchini Pancakes Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

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

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.

Directions

  1. In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
  2. 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.
Originally published as Zucchini Pancakes in Quick Cooking March/April 2001, p29

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.

Reviews for Contest-Winning Zucchini Pancakes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 16, 2014

"We love these. I have been making them for many years! Great served with fish, too."

MY REVIEW
Reviewed Sep. 17, 2012

"We liked it the first time I made it. The second time I made it even better by adding fresh corn kernels that I cut from an ear of corn with a knife."

MY REVIEW
Reviewed Mar. 26, 2011

"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."

MY REVIEW
Reviewed Mar. 15, 2011

"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."

MY REVIEW
Reviewed Sep. 9, 2010

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT