Basil Zucchini Pancakes Recipe

Basil Zucchini Pancakes Recipe
Basil Zucchini Pancakes Recipe photo by Taste of Home
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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!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Originally published as Zucchini Pancakes in Cooking for 2 Summer 2008, p39

Nutritional Facts

2 each: 115 calories, 6g fat (2g saturated fat), 111mg cholesterol, 383mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 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
  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

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