When garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.
Ingreadient
- 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
Direction
- 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 4 pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.
