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

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5 9 8
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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 each: 128 calories, 9g fat (5g saturated fat), 100mg cholesterol, 248mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g 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


Reviews for Contest-Winning Zucchini Pancakes

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
erinshea1982 252818
Reviewed Aug. 17, 2016

"We enjoyed the flavor and quick prep of this recipe!"

MY REVIEW
walgreens 251957
Reviewed Jul. 28, 2016

"very good"

MY REVIEW
Elora47 30003
Reviewed Aug. 16, 2014

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

MY REVIEW
Huxpa 92212
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
karynp6 51481
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
lacourtney 77459
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
sugarlou 46044
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."

MY REVIEW
twinkle8o3 204162
Reviewed Sep. 18, 2009

"Serve them with sour cream."

MY REVIEW
cakegirl20 84848
Reviewed Jul. 28, 2009

"What do you serve them with? Do you eat them plain? Not syrup right?! That doesn't sound too good to me!"

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