Zucchini Pancakes

What to do with that bumper crop of zucchini? Zucchini Pancakes! They are a super easy savory breakfast and are also a great make-ahead appetizer for a party!

Course Appetizer, Breakfast

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 242kcal

Author Jessy Freimann

Equipment

Ingredients

⅓ cup Bisquick
¼ cup Romano cheese, grated (I eyeballed it and threw in a little more) or Parmesan
⅛ teaspoon ground black pepper
2 large eggs
2 cups zucchini, cleaned, shredded and wrung out
2 Tablespoons butter, softened
1 Tablespoon Fresh parsley, chopped and to taste
1 teaspoon Onion powder, to taste
1 teaspoon Garlic powder, to taste
¼ cup Olive oil divided

Instructions

Mix all ingredients except the oil until well combined.
Heat half the oil on a griddle over medium heat.
Drop spoonfuls onto the pan (make sure not to overcrowd it). 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). Add more oil as needed.
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).

Notes

These will last up to 3 days in the refrigerator and taste great warm or cold.

Nutrition