Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they’re so good, I doubt they’ll make it that far!
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While I love zucchini all year around, the really legit zucchini is starts showing up in our farmers markets in the summer. That’s right, I referred to squash as “legit.” Seriously, though. Compared to those wimpy, little, off-season zucchini that are sprinkled throughout the grocery stores throughout the year, summer zucchini is king.
And what’s most exciting about those big old summer zucchini’s is they always get better as that season progresses! Back last summer when I first published this post, I may have been a little too excited about all of those gorgeous zucchini (which was certainly reflected in the amount that I had purchased) I found myself with the unique dilemma of having way too much zucchini. So in addition making Rosie’s Famous Zucchini Soup, I made these delicious Zucchini Pancakes.
This recipe originally came from a good friend of my Grandma Rose’s named Mary. Mary was such a sweet, kind woman and she was also a fantastic cook. Excellent cooking skills seem to have been the trend with my Grandma and all of her friends. There was never a shortage of excellent things to munch on. Mary was always very generous and made sure to make a ton of extra Zucchini Pancakes (or “Zucchini Rounds” as the ladies called them) to share with all of us.
These little guys are seriously SO addictive. I barely made it through taking the photos before I had to dive in. The Romano cheese adds such delicious flavor and plays the role that salt would normally play (trust me, you won’t miss it!). I actually added more Romano cheese than the recipe called for because you can never have too much cheese.
I encourage you to try and squeeze out as much of the liquid as possible from the grated zucchini to avoid mushiness (I utilized J’s man muscles for this since I have zero upper body strength). These last a few days in the refrigerator. They taste awesome cold or hot and they freeze well.
I’ve previously enjoyed them on their own, but I recently whipped up a quick sauce using sour cream, dill, garlic powder and black pepper and it seriously hit the spot! You might also consider doubling the recipe. The below recipe doesn’t make a ton and you won’t regret having extra.
Other tasty vegetarian options include:
- Asparagus and Leek Tart
- Peppers and Eggs
- Vicky’s Tabouli
- Roasted Beets Salad with Feta and Dill
- Greek Couscous Salad
- Mexican Bean Salad
Yields 10 pancakes
For an optional tasty dipping sauce mix a little garlic powder, black pepper and dill (all to taste) with some sour cream. You can also throw a tiny pinch of salt if you want but don't add much or it will be too salty.
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1/3 cup of bisquick
- 1/4 cup of grated Romano or Parmigiana cheese (I threw in more- just eyeball it)
- 1/8 tsp. of black pepper
- 2 eggs
- 2 cups of shredded, unpeeled zucchini (this ended up being 1 large zucchini. Squeeze as much water as you can out of it, I put it into a clean dishcloth or cheesecloth to squeeze out)
- 2 Tbsp. of butter or margarine
- Parsley to taste
- Onion powder to taste
- Garlic powder to taste
- Olive oil
- Mix all ingredients except the oil well.
- Heat the oil over medium heat.
- Drop spoonfuls into the pan (make sure not to overcrowd the pan). I use the spoon to spread the batter out so that it takes on more of a "pancake" appearance.
- After a few minutes, turn when the pancake is golden brown. Once turned, press down on it lightly with your spatula to flatten a bit more (these should be thin).
- Cook for a few minutes until the other side is golden brown and let it cool on a paper towel-lined plate. Enjoy right away or over the next few days (these keep well in the refrigerator or the freezer).
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