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Ingredients
| zucchini squash: 1 lb |
| salt: 1 Tbl |
| eggs: 1 (large) |
| parmesan cheese (grated): 3/4 cup |
| whole wheat flour: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| green onions - spring or scallion (chopped): 2 Tbl |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| black pepper: 1/4 tsp |
| olive oil: 1 Tbl |
Zucchini Parmesan Pancakes
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Shred the zucchini, place in a colander, add salt and let sit for about 15 minutes.
- Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. Add the egg, cheese, flours, scallion, baking powder, baking soda and salt. Mix well.
- Add oil to a skillet and warm over medium heat until hot. Add a heaping tablespoon of batter and spread into a circle. Cook about 4 minutes, until golden brown. Flip and cook about 3 minutes. Transfer to a plate and spread with butter, if wanted. Repeat until batter is gone.