Zucchini Parmesan Pancakes

Name: Zucchini Parmesan Pancakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 pancakes, 6 serving(s)
Ingredients: 1 lb zucchini; 1 tablespoon salt; 1 large egg; 3/4 cup parmesan cheese; 1/4 cup whole wheat flour; 1/4 cup all-purpose flour; 2 tablespoons scallions; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil

Submitted by Chef #771187

"These sound delicious!"

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Ready In:: 40mins
Ingredients:: 11
Yields:: 12 pancakes
Serves:: 6

ingredients

1 lb zucchini
1 tablespoon salt
1 large egg
³⁄₄ cup parmesan cheese
¹⁄₄ cup whole wheat flour
¹⁄₄ cup all-purpose flour
2 tablespoons scallions
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon ground black pepper
1 tablespoon olive oil

directions

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.