Easy, Savory, Crispy Zucchini Pancakes with Bisquick
Savory and crispy golden zucchini pancakes. Use a little Bisquick (or make your own) to bind the veggies. Top with cheese and sour cream for a savory breakfast or healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizers, Bread
- Cuisine: Southern Cooking
Ingredients
- 1.5 cups Zucchini ((8oz), shredded)
- 1 Egg (lightly beaten)
- 3 tbsp. Bisquick (*See Note 1)
- 2-3 tbsp Parmesan Cheese (shredded or grated)
- Dash of Pepper
- Sharp Cheddar Cheese (*optional)
- Sour Cream (*optional)
Instructions
Cue Up The Episode!
- Make sure to listen to Marybeth's episode Want Something to Change? Start Here while you make her Zucchini Pancakes recipe!
Make The Recipe
- Grate zucchini (with skin on is my preference, it adds a vibrancy and more texture) and squeeze/drain extremely well – the dryer the shredded zucchini, the crispier the finished product.
- Heat a skillet to medium-high heat with the oil of your choice. Growing up this was probably canola oil, now it’s avocado oil for me.
- In a medium bowl, mix together all ingredients well. Using a spoon or scoop (a 1/4 c. measuring cup works well), place batter into your hot skillet and cook until deeply golden brown and crispy on each side. Remove from the skillet, and repeat.
- Recipe notes: My family has always served this with a hefty amount of cheese melted on top, and a dollop of sour cream.
Notes
Nutrition
- Calories: 81
- Sugar: 3
- Sodium: 201
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 9
- Fiber: 1
- Protein: 4
- Cholesterol: 43