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     Title: Zucchini Pancakes
Categories: Squash, Cheese, Breads, Dairy
     Yield: 2 servings

 1 1/2 c  Zucchini; shredded
     1 lg Egg; lightly beaten
     3 tb Parmesan cheese; grated
     2 tb Biscuit/baking mix
     1 ds Pepper
     1 tb Canola oil
          Sour cream

 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 4 pancakes into
 skillet; press lightly to flatten. Cook until golden brown, about 2
 minutes per side.

 Serve with sour cream.

 Recipe by Charlotte Goldberg, Honey Grove, Pennsylvania, Feb/Mar, 1996

 RECIPE FROM: https://www.tasteofhome.com

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