Zucchini Pancakes

By Zopmama

A great tasting dish that will use up a lot of fresh garden zucchini. Easy, colorful, and tasty, nice for bunch or a light dinner.

Ingredients

• 1 1/2 cups zucchini (2 small)
• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1 tsp. baking powder
• 1/2-1 tsp. salt
• 1 TB. vegetable oil
• 1/2 cup Parmesan cheese, finely grated
• 1/2 tsp. granulated garlic
• 1 tsp. dried basil
• 1/4 tsp. cracked rosemary (optional)
• 1/4 tsp. freshly ground black pepper
• 1-2 TB. butter (or veg. oil spray)

Details

Servings 24
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Wash zucchini and cut off both ends. Run through a food processor on a coarse shred setting, or grate by hand on the biggest-holed grater you have.

In a roomy bowl, lightly beat flour, eggs, milk, baking powder, salt, and veg. oil together until blended. Add cheese, zucchini, garlic, basil, rosemary, and pepper. Mix to blend.

Heat a large non-stick skillet over medium heat, spray with veg. oil spray, or use 1 TB. butter. Spoon four small rounds of batter onto the pan, cook over medium heat until bottom is browned, about 4 minutes. flip the pancakes and cook a few more minutes. Add more butter if needed for the following batches. Pancakes will rise up a bit and be springy to the touch when done.

Serve with marinara sauce or butter.