“Freakin‘ awesome” is how my little brother described my Zucchini Pancakes. Best compliment on my food I’ve received from anyone in awhile—maybe ever. So this recipe is appealing to kids and easy to make.
Did you know zucchini is like the perfect food—nutrition wise. I also like it because it doesn’t have an overwhelming flavor to it, which makes it easy to hide.
3 cups (or so) of grated zucchini
1 cup of Bisquick (You might want to adjust this depending on how puffy you want your cakes. Add more if you want them thicker!)
1/2 cup of cheese (I used sharp cheddar because that is what we had—you could use any kind, though!)
1/2 teaspoon of garlic salt
1 teaspoon of All Seasoning or Seasoning Salt
2 chicken bouillon cubes (smashed)
Tablespoon of cooking oil
Clean the zucchini. Cut into squares. Put in food processor and grate. Mix the dry ingredients (Bisquick, garlic salt, seasoning salt, smashed bouillon cubes). Add the eggs. Beat in mixture. Then stir in the zucchini.
Warm oil in pan on stove. Cook about 1/4 cup of batter at a time. Cook like pancakes.
You can also experiment with the seasonings. If you want them spicier, maybe try a Creole seasoning or chili powder to spice them up!