My mom used to make these zucchini patties when I was growing up and I remember just loving them. I can’t remember the last time I had them – probably when I was a child – but for some reason, I had a craving for them last week so I texted my mom for the recipe.
I made these for my husband and he couldn’t get over them… He kept saying, “Seriously, there’s zucchini in here??” (As if he didn’t believe it…)
It’s actually a great recipe for kids as well since you can sneak in a bunch of zucchini in them and they are so delicious that they won’t even be able to tell.
Needless to say – they were a hit and I want to share them with you 🙂
3 cups zucchini, shredded (about 2 full zucchinis)
1/2 cup cheddar cheese, shredded
1 tsp. garlic powder
1 egg, beaten
1 tsp. salt
dash of pepper
1 cup Bisquick ( I used the Betty Crocker light/heart smart)
- Using a food processor, shred zucchini (3 cups).
- Pour into a large bowl, add cheese, garlic powder, egg, salt, pepper and Bisquick. Stir to combine. There is a lot of water in the zucchini so it should end up being a thick pancake batter consistency.
- In a large skillet turn heat up to medium and spray with cooking spray.
- Once the pan is hot enough (I use a little water to see if it sizzles), use a 1/4 cup measuring cup and pour onto the skillet making a patty.
- Cook for 5-7 minutes on one side, flip and cook for an additional 5 minutes or until fully cooked. Repeat until all batter is used.
Servings: 10 patties approx.
Serving Size: approx. 1 patty (1/4 cup batter)
Fat: 3 g
Carbohydrates: 9 g
Sodium: 173 mg
Sugar: 2 g
Protein: 3 g
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