Zucchini Potato Pancakes

Make the most of summer vegetables
with this easy side dish!

I love summer and all of the vegetables that the garden brings. Here is an easy appetizer or side dish that you can prepare ahead of time and pop back in the oven to reheat or you can freeze between layers of wax, parchment or freezer paper to use during the off season.

Zucchini Potato Pancakes

1 large zucchini (about 3C shredded)
2 medium potatoes (about 1.5C shredded)
2 eggs
1 tsp salt (more or less to taste)
1 tsp ground black pepper (again, more or less to taste)
1/2 small onion, grated or finely chopped
1 Tbsp oil
1/2 C seasoned bread crumbs

With a grater, shred potatoes and zucchini into a bowl. Dump out the bowl over a cheesecloth (this is the easiest way) and squeeze out to drain excess water, then place back into the bowl. I have done this with the cloth and drained nearly 1C of excess liquid from the vegetables. In a separate bowl, whisk eggs, salt, pepper and onion. Add to shredded zucchini and potatoes. Add breadcrumbs and mix thoroughly. In a skillet, heat 1 Tbsp oil and drop by spoonfuls. Flatten out to form pancake shape. this recipe yields approximately 12 2-3" "pancakes".

In each "pancake":
Total Calories: 69
Fat: 2.2g
Carbs: 10.3g
Dietary Fiber: 1.4g
Sugar: 1.4g
Protein: 2.6g