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

Contest-Winning Zucchini Pancakes Recipe

Read Reviews (7)
4.83 7
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(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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.

MY REVIEW
Reviewed Oct. 17, 2009

I had aprehensions about this recipie but with so much zucchini, I had to try. I was pleasantly surprised. They were even good with syrup.

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