If you live in the midwest, chances are you need this recipe. I love zucchini bread, but you can only make so many batches. My mother-in-law sent me this recipe years ago. It is “from somewhere on the internet.” We have both adjusted it many times adding different vegetables and seasonings, I have made a dairy-free version, an egg free version, a whole wheat version, it’s fun to mess around with, but it is the best base recipe for zucchini pancakes that I have found. So head out to the garden or your local farmers market and embrace those giant zucchini’s out there!

Zucchini Pancakes

2 cups grated zucchini (use the larger side for grating)

1/3 cup flour

1/2 tsp baking powder

2 eggs

1/2 tsp salt

1/4 tsp pepper

1 Tablespoon Milk

1/4 cup grated parmesan cheese

1/4 cup onion-diced small (optional)

Mix everything together. Heat a pan or griddle to medium. Make them the way you would pancakes. I like to use olive oil instead of butter.

*I usually double or triple the recipe depending on how much zucchini I have. Make them in batches and keep them warm in a 200 degree oven.

*Serve with corn on the cob and any other summer favorites and you have a cheap and easy meal to feed a family of four.

*You can also substitute half of the grated zucchini with grated carrot.

* If by chance you have leftovers you could reheat them, but they are actually good cold!