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.
Ingredients
- 1.5 cups Zucchini (8oz), shredded
- 1 Egg lightly beaten
- 3 tbsp. Bisquick *See Note 1
- 2-3 tablespoon 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: 81kcalCarbohydrates: 9gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 43mgSodium: 201mgPotassium: 157mgFiber: 1gSugar: 3gVitamin A: 172IUVitamin C: 8mgCalcium: 63mgIron: 1mg
Tune into The Storied Recipe PodcastEvery recipe comes with a story!