Recipes

Zucchini Pancakes By: Art J.

Recipe Story

I am a friend of the CF community because of having had Pete as a housemate. He died of CF. At that time, it was clear that there is a huge emotional toll taken on the caregivers of CF patients, both the family and professionals. It gave us the momentum to start the CF Quality of Life Program: A Living Legacy of Peter Judge to help the community manage the emotional and spiritual stress of dealing with CF. Most gardeners need to find ways to use up zucchini and this is one of the best recipes we have ever found.

Ingredients

  • 2 c grated zucchini
  • 2 eggs, beaten
  • 1 tsp salt
  • 1/4 tsp grated pepper
  • 2 Tbsp chopped chives or onion
  • 1/2 c grated parmesan cheese
  • 1/2 tsp fresh minced basil
  • 1/2 tsp oregano
  • 1 c unbleached all-purpose flour
  • 1/4 c olive oil or vegetable oil
  • Add All Ingredients

Directions

  1. In a bowl, mix the grated zucchini, eggs, salt, pepper, chives or onions, cheese and herbs.

  2. Blend in enough flour to hold the mixture together when dropped from a spoon.

  3. Heat a griddle until it is moderately hot.

  4. Add and heat the oil.

  5. Drop the batter by the tablespoonful and brown the pancakes on both sides.

  6. Drain them on a paper towel and serve immediately, or keep them warm in the oven.

Nutritional Information

  • Servings: 2
  • Amount per serving:
    • Calories: 680
    • Fat: 39 g
    • Sodium: 1547 mg
    • Protein: 28 g
    • Calcium: 309 mg

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