"Hunger is the best sauce in the world."--Cervantes

Zucchini Pancakes Recipe

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This recipe for Zucchini Pancakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Megyesi - NW Water & Sewer District
Added: Thursday, July 24, 2008


1 lb. zucchini, shredded
1/4 tsp salt
1/2 c finely chopped red onion
1/2 c shredded parmesan cheese
1/2 c flour
1/2 c refrigerated egg product
1 T extra virgin olive oil (EVOO)
1/4 tsp garlic powder
1/4 tsp black pepper
nonstick cooking spray
1 tsp extra virgin olive oil
1/4 c light dair sour cream (optional)
chopped red onion (optional)
shredded zucchini (optional)

In large bowl, combine the 1 lb zucchini and salt. Let stand 30 minutes. Place zucchini in strainer and press with spatula to force out water.
Combine zucchini, 1/2 c red onion, parmesan cheese, flour, egg product, 1 T olive oil, garlic powder, and pepper in large bowl. If batter is not thick enough to hold together, add a little more flour, 1 T at a time, as needed.
Lightly coat large skillet/griddle with nonstick spray. Add 1 tsp oil and heat over medium heat. Use 1/4 c zucchini mixture per pancake. Flatten mounds to about 1/2 inch thickness. Cook pancakes on both sides until golden brown.
If desired, top pancakes with sour cream and additional shredded onion and zucchini.




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