If you planted summer squash back in the spring, you’re probably trying to figure out what to do with all of it right about now. My guess is you’ve already supplied your friends and family with an abundance and you’ve got several loaves of zucchini bread in the freezer.
Years ago, when I was a teen, I recall my mom finding a recipe via a box of Bisquick and I believe it was called “Going Like Hotcakes.” It was basically for zucchini pancakes, similar to potato pancakes or “latkes.” From the first time she made them they were an instant hit in our house. Lighter than a potato pancake, but just as savory, they’ve remained a family favorite over the years. What’s also great is that it calls for grated zucchini, making this recipe ideal for those mammoth “baseball bat” zucchinis that seem to appear overnight–you know, the ones that hide under the plant leaves and suddenly show themselves when they’re big enough to look like a weapon.
This recipes was actually one of the first veggie sides that I tried out on my kids after moving in with them 8 years ago. Since they hadn’t eaten many veggies up to that point I needed to ease them into heathier foods with things that would taste really good so they wouldn’t even realize they were eating veggies. They loved these zucchini pancakes and had no idea squash was even in them! Of course I told them and made it a point to show them vegetables aren’t “bad” like they thought. We were off to a good start! I hope your family enjoys these flavorful pancakes as much as I have the past 30+ years and you are able to add one more way to use up your bounty of zucchini.
1 1/2 cups grated zucchini
3/4 cup Bisquick
1/4 cup parmesan cheese
1/4 teaspoon oregano
salt and pepper to taste
Mix all ingredients together and add 1-2 tablespoons to a lightly coated pan (I use canola oil) that’s been preheated. Cook until browned on one side and carefully turn. Brown the opposite side until cooked all the way through. Drain each pancake on a paper towel and keep covered to keep warm while you’re cooking the remaining pancakes. You can serve with a little reduced fat sour cream if you choose.