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.
Zucchini Pancakes
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.
3. Beat an egg and add to the mixture, stirring until all the mix is wet. 
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. I’ll put everyone’s name in a hat and choose TWO winners. You have until 10-31 to post your comments. 
Darlene, The recipe looks great. Will have to give it a try.
It’s a family favorite, Robin. You can also make it more “cheesy” with a handful of shredded cheddar.
Sounds good. I have my own version with flour, salt and egg, but I never tried adding onion or cheese. I have also tried just adding shredded zucchini to regular pancake batter. They are really delicious served with applesauce.
Yes they are! Thanks so much for your version…I’ve added lots of extra goodies to pancake batter, but never zucchini. Time to try that!