Despite the fact that I told my brother to take all the zucchini he wanted (apparently he only wanted 2) while we were on vacation, I came home to a zucchini that would make Bob Jacobs proud! Who is Bob Jacobs you ask? He's Jacquie's dad and when we were kids he would grow his zucchini to mammoth proportions (maybe he was practicing for the state fair?!?!) and then sell them to the neighbors on his lawn for $0.25. Every day he would come home from work and his zucchini table would be empty and full of quarters. One neighbor would even ring the doorbell and ask if he had any zucchini!
Well I don't have any neighbors ringing my bell yet but I might if I don't finish up all this zucchini. The one in question was 5 POUNDS! I weighed it!
So for lunch today I made Zucchini Pancakes.
- About 1 and 1/3 cup grated zucchini
- ¼ cup whole-wheat flour
- 2 egg whites
- About ¼ of a large sweet onion(I actually used one green onion because that is what I had)
- Salt and Pepper
- Non-stick cooking spray
Remove some moisture from the zucchini. I put it in a colander and squeezed it all out.
Wisk the flour and egg whites together for form the batter.
Grate the onion right over the bowl of batter and add the zucchini. Mix well to combine all the ingredients.
Heat a non-stick frying pan or griddle over medium high heat. Spray with non-stick cooking spray.
Form the zucchini batter into patties. Cook for about 2-3 minutes or until cake becomes a nice brown, flip sprinkle a bit more salt and continue to cook for 2-3 minutes.
I made the first 3 with this recipe and then added feta cheese to the last 2 to see how that would taste. Both were delicious! This recipe makes about 4 med size cakes but I would double it if I were making it for more than 2 people.