I don’t know about you, but this year’s mild summer and fall produced a bumper crop of veggies in our garden. Especially zucchini. If you are still picking this versatile vegetable, or are just looking for a new way to get your children to eat more veggies, this recipe will do it. It’s so simple and DELICIOUS. Even reluctant eaters should give it a try.
1. Wash a medium size zucchini and pat it dry. SHRED into a large bowl. You should have about 2 Cups.
2. Add the following: 3 T. flour (or biscuit mix), 1/3 C grated Parmesan Cheese, a sprinkling of onion powder and a dash of salt.
4. Put 1T oil in a skillet or on a griddle, spreading it around to coat the pan.
5. Pour spoonfuls of the zucchini mix onto the hot skillet and spread out into a thin layer. Cook until browned and then flip.
6. Serve hot. These pancakes make a great side dish and are reminiscent of potato pancakes.
Variations: Try using grated beets or carrots for a sweeter tasting pancake. Or mix half zucchini and half carrot. You can also add 2 T of minced onion to the mix instead of the onion powder.
What do you think? Is this recipe a winner?
Recipe Card Give-Away: If you’d like a set of the FOUR recipes found in my MG novel WHEELS OF CHANGE, leave a comment or your favorite zucchini recipe. The recipes are for PEACH PIE, GINGERBREAD, SUGAR COOKIES, AND BISCUITS. I’ll put everyone’s name in a hat and choose TWO winners. You have until 10-31 to post your comments.