Total TimePrep: 15 min. Cook: 20 min.
- 2 cups shredded zucchini
- 1/2 cup shredded cheddar cheese
- 1/3 cup biscuit/baking mix
- 2 tablespoons grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 eggs, lightly beaten
- 2 tablespoons butter
- In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty.
- In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.
Nutrition Facts1 each: 126 calories, 9g fat (5g saturated fat), 91mg cholesterol, 398mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 5g protein.
Aug 4, 2017
I've been making these every summer since the recipe appeared in the Bountiful Harvest Cookbook.
Feb 16, 2013
These are so good! They have become a favorite for my family in the summer when zucchini is plentiful from the garden! I added some garlic salt to the recipe and a little extra cheese. Tends to get watery after it sets for awhile so I got out my huge griddle to cook more at a time.
Aug 13, 2012
Oh, my! My whole family loves these! Even our 1 yr old twins! I did add garlic salt to them and extra cheese. Other than that wonderful!
Aug 26, 2010
add little crab season to them
Aug 26, 2010
excellant recipe told alot of people about them. same response
Aug 17, 2010
This was really tastey! A good way to use up zucchini.
Apr 12, 2010
Has the texture of hash browns or a potato pancake, but tastes SOOOO much better! A great way to get your kids to eat their veggies!
Jan 6, 2010
Delicious. Don't let them sit around after they are mixed. The liquid separated out. Next time I make them, and I will, I'll squeeze some of the liquid our of the zucchini.
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