Zucchini Pancakes

By newbaucher

These pancakes are very tasty and easy to make. And they're a nice change of pace from potato pancakes.—Charlotte Goldberg, Honey Grove, Pennsylvania

Ingredients

• 1-1/2 cups shredded zucchini
• 2 tablespoons biscuit/baking mix
• 3 tablespoons grated Parmesan cheese
• Dash pepper
• 1 egg, lightly beaten
• 1 tablespoon canola oil

Preparation

Step 1

In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside. In a small bowl, combine the baking mix, cheese and pepper. Stir in egg until blended. Add the zucchini; toss to coat.
In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.



Nutrition Facts: 1 pancake equals 88 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 134 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.