Contest-Winning Zucchini Pancakes
Total TimePrep/Total Time: 30 min.
- 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
- In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
- 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.
Nutrition Facts1 each: 128 calories, 9g fat (5g saturated fat), 100mg cholesterol, 248mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.
Jan 4, 2019
Kids really enjoyed these! Served with honey butter!
Aug 12, 2017
These were actually pretty good! I would make them again. A fun way to use up zucchini.
Jul 29, 2017
Good basic recipe. I added two tablespoons of chopped green onion, and served them with a dollop of French onion dip. Excellent!
Aug 17, 2016
We enjoyed the flavor and quick prep of this recipe!
Jul 28, 2016
Aug 16, 2014
We love these. I have been making them for many years! Great served with fish, too.
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.
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.
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.
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.