Zucchini Pancakes recipe

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Zucchini Pancakes

Makes 12


  • 1 ½ cups shredded zucchini
  • ¾ cup grated onion
  • 1 egg, slightly beaten
  • 2 Tbs. baking mix
  • 3 Tbs. Parmesan cheese, grated
  • Pepper to taste
  • Spray oil


In a bowl, combine the first 6 ingredients. Heat a skillet on medium heat; coat the surface with the spray oil. Drop by heaping spoonful into the skillet. Flatten each pancake and cook until golden brown. Flip and cook until golden on the other side.

Nutritional information per serving:  Calories 24, Total Fat 1g, Sodium 38 mg, Total Carbohydrate 2g,  Protein 1g

(Source:  Garden of Eatin' Christian County Master Gardeners)

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