Tuesday, October 27, 2009

Don't know what to do with all that Zucchini?

Did you end up with an abundance of Zucchini this Fall? Here's a recipe that I know you will enjoy. You can make these up ahead of time too and stick them in the freezer.

Zucchini Pancakes

(Recipe from the July 2007, Better Homes and Gardens magazine)

Prep time: 20 minutes
Cook time: 4 minutes

  • 4-5 medium zucchini (about 1-1/2 #'s)

  • 3/4 teaspoon salt

  • 4 eggs

  • 1 clove garlic

  • 3/4 cup all-purpose flour

  • 1/2 cup grated Parmesan cheese

  • 1 Tbsp. finely chopped onion

  • 1/4 teas. ground black pepper

  • Sour cream - optional


  1. Trim and coarsely shred zucchini (about 5 cups). In bowl, toss zucchini with salt. Place in colander to drain. Place plate on top;weight down with cans of food. Drain 15 minutes;discard liquid.

  2. In bowl, beat eggs and garlic. Stir in flour, cheese,onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.

  3. For each pancake, spoon 1-2 heaping tablespoons of batter on hot lightly oiled griddle or skillet, spread to 3 inch circle. Cook over medium heat 2-3 minutes on each side or until golden brown.

  4. Serve topped with sour cream if desired or cool, layer in freezer container with waxed paper in-between, and freeze up to 3 months.

  5. To re-heat, preheat oven to 425'F. Place frozen pancakes in single layer on greased baking sheet. bake uncovered, 8-10 minutes or until hot and slightly crisp.



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