Ingredients
1-1/2 cups shredded zucchini1 large egg, lightly beaten3 tablespoons grated Parmesan cheese2 tablespoons biscuit/baking mixDash pepper1 tablespoon canola oilSour cream, optional
Preparation
Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.
