Woodland Gardens of Manchester, CT

Zucchini Pancakes

There are lots of variations of this recipe. This one comes from the "All New Square Foot Gardening Cookbook." They make a good side dish.

• 2 cups shredded unpeeled zucchini
• 2 beaten eggs
• 1/3 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• ground pepper to taste
• 1/4 cup grated Parmesan

Combine all ingredients. Heat 1 tbsp butter (or oil) in a large skillet on medium heat. Pour small amount batter into skillet to make a pancake. Cook 3-5 minutes or until bottom is light brown. Turn pancakes, cover skillet, and cook until bottom is browned and pancakes are cooked.
Variations: Add some oregano or minced onion. Add more flour if the pancakes are too thin for your taste. Also, after grating the zucchini into a colander, you can squeeze out the liquid if you wish.

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