When garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.

Ingredients

• 1-1/2 cups shredded zucchini
• 1 large egg, lightly beaten
• 3 tablespoons grated parmesan cheese
• 2 tablespoons biscuit/baking mix
• dash pepper
• 1 tablespoon canola oil
• sour cream, optional

Directions

1. Place zucchini in a colander over a bowl; let stand to drain. Squeeze and blot dry with paper towels.
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3. In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
4. In a large skillet, heat oil over medium heat. Drop 4 pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.