Total TimePrep/Total Time: 20 min.
- 1-1/2 cups shredded zucchini
- 1 large egg, lightly beaten
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons biscuit/baking mix
- Dash pepper
- 1 tablespoon canola oil
- Sour cream, optional
- Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
- In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
- In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts2 pancakes: 177 calories, 13g fat (3g saturated fat), 99mg cholesterol, 271mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 7g protein.
Aug 27, 2017
These pancakes are great way to use up all that garden zucchini. The Parmesan cheese added such a great flavor to these. Be sure to drain well! When I made these, they seemed to not be done in the middle. Next time I make these I will make them thinner to see if that helps.
Jul 28, 2016
I have no idea why, I wrung out the zucchini to the extent it was almost dry, and yet the batter was runny. Followed the recipe to the letter. diappointed
Sep 6, 2015
These were very good, but with about 1/4 c. onion they are delicious! I made them as a side to dinner, but they would be great as breakfast. Substituted coconut oil (unflavored) for the canola oil.
Dec 1, 2014
I recall trying out this recipe when it was featured in Taste of Home! I'd adjusted the recipe by using 1/4 tsp. salt and 1/8 to 1/4 tsp. pepper. If zucchini wasn't available, I used shredded peeled potatoes! When I made these pancakes, I did find them to be tasty and it is a very creative way to use zucchini! I don't recall adding onion, but that is a very good idea from the readers who tried this recipe! Thank you all for sharing with Taste of Home!delowenstein
Aug 19, 2014
Love it!!!! Can't wait to make it again (tomorrow) and use up some more of those zucchinis. I took the suggestion of adding a little onion. Yum.
Jun 3, 2012
I love zucchini. This recipe is simple and delicious. The only thing I did differently was to add some onion.
Apr 11, 2012
Another tasty way to use zucchini
Sep 10, 2011
As this stands, it's OK. It only makes 4 pancakes (NOT 4 servings). I'm going to do some experimentation and add some red bell pepper, onion and garlic for more flavor and nutrition.
May 19, 2011
I would change nothing. This was perfect!
Aug 19, 2010
what a great way to use all that extra zucchini, was better tasting than potato pancakes.
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