Zucchini Pancakes


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


1Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
2In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
3In 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.

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Total Time
Prep/Total Time: 20 min.
Makes 2 servings
Nutrition Facts
2 pancakes: 177 calories, 13g fat (3g saturated fat), 99mg cholesterol, 271mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 7g protein.

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