It’s that time of year again! Gardens and farmers’ markets are overflowing with zucchini. If you are looking for one more zucchini recipe – Zucchini Pancakes is the one to try. I received this recipe from a friend of my mother’s who compiled some of her favorite recipes. Perfect as a side dish or a light dinner. I served fresh sliced tomatoes along side and the combination was a feast for the eyes and well as a feast for the taste-buds. The summer is winding down, don’t miss out on the abundance of fresh produce this time of year.
- 3 cups zucchini, grated
- 1/2 cup flour
- 1 teaspoon baking powder
- salt and pepper, to taste
- 1 egg, beaten
- canola oil
- 1- 2 tablespoons melted butter
- 1/4 cup grated parmesan cheese
- Combine zucchini with the flour baking powder salt and pepper in a bowl. Add the egg and stir until well blended. Heat a medium skillet over medium high heat, coat with canola oil. When hot, drop large tablespoons of zucchini batter on hot skillet, slightly flatten the pancake. Cook until brown on each side. Check carefully, if browning too quickly, reduce heat. Serve with a drizzle of melted butter and grated parmesan cheese.