Parmesan Herb Zucchini Pancakes
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Ingredients:
¾ lb small zucchini
salt
1 egg, beaten
1 package Calabasas Gourmet Herbed Parmesan Seasoning
½ cup milk
½ cup all-purpose flour
1½ teaspoons baking powder

Grate zucchini unpeeled (about three cups). Place grated zucchini in colander, sprinkle with salt and let stand 20 minutes. Gently squeeze zucchini with your hands to remove excess liquid.

In a large bowl, combine water, egg and herbed parmesan seasoning. Add zucchini and toss to coat. In a separate bowl, combine flour and baking powder. Add to zucchini mixture, mixing ingredients well.

Over medium heat, heat a heavy skillet that has been sprayed with vegetable oil until very hot. Spoon about 3 tablespoons of batter into skillet for each pancake, and cook three minutes until golden brown on the bottom. Flip and cook for another minute or so. You can keep the pancakes in a warm oven while cooking the rest of the batter.

Calabasas Gourmet
Lisa Justice