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Contest-Winning Zucchini Pancakes

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Teressa Eastman, El Dorado, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 18, 2023

In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. —Teressa Eastman El Dorado, Kansas

Test Kitchen Approved

Contest-Winning Zucchini Pancakes

Contest Winner
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Prep Time 15 min
Cook Time 15 min
Yield 5 servings

Ingredients

  • 1/3 cup biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 2 eggs, lightly beaten
  • 2 cups shredded zucchini
  • 2 tablespoons butter
Text Ingredients

Directions

  1. In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
  2. In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.

Nutrition Facts

1 each: 128 calories, 9g fat (5g saturated fat), 100mg cholesterol, 248mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.

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