Awesome Zucchini Recipe

[scatter]

I made these this last weekend. They were awesome. Great use of all those zucchinis the gardens are pumping out right now. Made them for brunch and served with bacon. Yum.

Bumper-Crop Zucchini Pancakes


Prep: 20 minutes
Cook: 4 to 6 minutes per batch

Ingredients

* 4 to 5 medium zucchini (about 1-1/2 pounds)
* 3/4 tsp. salt
* 4 eggs
* 1 clove garlic, minced
* 3/4 cup all-purpose flour
* 1/2 cup grated Parmesan cheese
* 1 Tbsp. finely chopped onion
* 1/4 tsp. ground black pepper
* Dairy sour cream (optional)

Directions

1. Trim and coarsely shred zucchini (you should have about 5 cups). In a large bowl toss zucchini with salt. Place in a colander or sieve. Place a plate or 9-inch pie plate on top of zucchini and weight down with cans or another bowl. Let drain in the sink or over a bowl for 15 minutes. Discard liquid.

2. In the large mixing bowl, beat eggs and garlic. Stir in flour, Parmesan cheese, onion, and pepper until just moistened (batter should be lumpy). Stir in shredded zucchini until just combined (mixture will be thick).

3. For each zucchini pancake, spoon a rounded tablespoon of batter onto a hot, lightly oiled griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until the pancake is golden brown. (Reduce heat to medium-low if pancakes brown too quickly.) Keep pancakes warm in a 300 degree F oven while cooking remaining pancakes.

4. Serve warm topped with a dollop of sour cream, if desired. Or cool, place in layers in a freezer container with waxed paper between layers.

5. To reheat; Preheat oven to 425 degrees F. Place frozen pancakes in a single layer on a greased baking sheet. Bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp. Makes: about 30 pancakes

[hatethecommute]

I might just try this recipe this weekend. Thanks!

[BethB]

I'll pass onto my husband, he's the cook

[nana]

I'm going to try it this weekend, too. If you still have zucchini overgrowing your garden, here's another one (can be used as the vegetable side dish at dinner or cut in squares and served warm, room temp, or cooled as an appetizer):

ZUCCHINI TORTE

2-3 large zucchini, grated 1/2 c. finely chopped onion 2 T freshly chopped parsley 1/2 t. marjoram or oregano
1-2 cloves garlic, finely chopped 4 egs, beaten 1 c. Bisquick 1/2 c. grated Parmesan cheese 1/2 t. salt
dash of pepper 1/2 c. salad oil (I used half olive oil and half canola oil)

Heat oen to 350 degrees. Grease oblong pan, 13 x 9 x 2 (I just Pammed it) Mix all ingredients. Spread in pan. Bake until golden brown, about 25-30 minutes. Eyeball it.

[Mama Mia]

I also love Zucchini bread. Its made the same as banana bread. Also, my mother used to grow it in the yard so we ate a lot of it. She would cut the zucchini in half, then cut the long way in slices. Dip in egg and crackermeal and fry till brown on both sides. Salt it and yum....