We have a lot of zucchini these days… this is one of my favorite recipes that use it up. It makes approximately 15 “cookie-sized” rounds.
2 Cups grated, drained zucchini
2 eggs, slightly beaten
1/4 Cup biscuit mix
1/3 Cup grated parmesan cheese
1/4 teaspoon black pepper
1 Tablespoon butter (optional for lower-fat)
1a) Grate zucchini and set aside to drain once it settles.
1b) Slightly beat the two eggs then add dry ingredients, folding in just enough to moisten.
2) Add drained zucchini, mix, and drop by spoonfuls to fry in butter on medium heat on a skillet. (Or without butter, on a non-stick skillet.) Fry to golden brown.
3) Serve plain (or with spaghetti sauce, but I never do that.)
This recipe originally comes from the Troy-Bilt (the garden tiller company) newsletter, and has been modified by me.