I've shared several dessert recipes ... now for something a little more healthy! Everyone seems to have an abundance of zuchinni at this time of year. So here is a gluten-free recipe to use up some of that excess zuchinni. These zuchinni pancakes are wonderful for dinner when topped with ketchup, tomato sauce, grated cheese, or sour cream and chives. Add a fresh garden salad, and you have a delicious and light dinner for one of these final hot days of summer!
Zuchinni Pancakes
2 c. grated, unpeeled zuchinni (squeeze out liquid)
2 Tbs. grated or finely chopped onion
1/4 c. parmesan cheese
1/4 c. Gluten-Free All-Purpose Flour #2 (see recipe in earlier post)
2 eggs
2 Tbs. mayonaise
1/4 tsp. oregano
salt & pepper to taste
Mix all ingredients. Heat 1 Tbs. butter in a skillet. To make each pancake, pour about 1/4 c. batter in the pan; flatten with a spatula. Brown on both sides. Serve plain or top with tomato sauce and grated cheese, or sour cream and chives.
