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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.5
  • Total Fat: 2.1 g
  • Cholesterol: 37.0 mg
  • Sodium: 136.3 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Zucchini Rounds calories by ingredient
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Zucchini Rounds

Submitted by: AGOGETTER

Introduction

This recipe was found in the 1995 Vandergrift, Pennsylvania, Centennial Cookbook. I make this recipe every summer as soon as my husband's garden starts producing zucchini. This recipe was found in the 1995 Vandergrift, Pennsylvania, Centennial Cookbook. I make this recipe every summer as soon as my husband's garden starts producing zucchini.
Number of Servings: 12

Ingredients

    2 c. shredded zucchini
    1 c. Bisquick (I use Heart Smart Bisquick)
    1 chopped onion
    1/4 c. Parmesan cheese
    2 eggs
    Salt to taste
    Bacon bits (optional)
    Canola Oil

Directions

Peel zucchini. Shred zucchini using a grater. (If the zucchini is large, cut it in half and gut to removed seeds and center pulp.) Mix the first 6 ingredients. Add bacon bits if you choose. Add 1 or 2 tbsp. canola oil to large frying pan. Cook like a corn fritter pancake until golden brown on both sides. More oil may be needed for second batch. Salt to taste.

Serve with light sour cream or applesauce.

Servings will be determined by the size of the pancake. A 3.5" to 4" round pancake will make approximately 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AGOGETTER.





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