Zucchini Pancakes

About this time of year, gardeners everywhere are desperatly searching for different ways to dispose of the amassed quantities of zucchini that have suddenly plagued them. This recipe uses 3 cups of shredded zucchini. It also freezes well and it’s quick and easy to prepare. It should make a dent in that pile on your counter.

Serves 8

3 cups grated zucchini
1 Tbsp. fresh parsley, minced
1 Tbsp. fresh chives, minced
1 Tbsp. fresh oregano mixed or 3 tsp. dried
3 tsp. garlic, minced
1 cup grated Parmesan cheese
1 egg
¾ cup biscuit mix
Water
½ tsp. salt
Pepper to taste

Mix all ingredients to make a fairly thin batter. It should be the consistency of a chunky pancake batter.

Drop by spoonfuls onto an oiled skillet over medium heat. Once the edges start to set up and the skillet side is golden brown, flip and cook until golden.

Pancakes can be eaten plain or topped with salsa, tomato sauce, or hollandaise.

Leftovers can be reheated in the oven or frozen once completely cool. Happy Eating!

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com,I’d love to hear from you!

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