Hooray for my zucchini plants that are still holding on!
I bid farewell to the green beans and tootles to the sweet peas this weekend, but thankfully, two zucchini plants are still gifting me with a few more squash before their harvest draws to a close. Being completely zucchini cake and bread baked out, and having frozen plenty of pasta packets (sauteed zucchini, onions and a few diced tomatoes ready to toss into pasta sauce) and pita packets (filling for zucchini strudel – recipe coming soon), I took the opportunity to have some fun creating.
Yep, you guessed it. The fruit of my frivolous afternoon is this incredibly delicious, healthy recipe for crispy oven-baked zucchini pancakes. Yes, I did use crispy without the word fried and yes siree you can make crispy zucchini pancakes in the oven with one nifty little trick. Preheat an oiled baking sheet at 450 for 6 minutes before dropping on a mound of deliciousness. When the mound hits the pan you’ll hear quite a sizzle, the beginnings of a golden crunchy layer forming.
Man oh man are these good. A delectable savory way to use the last of the bumper crop.
My very first fresh-from-the-oven bite in all its crispy deliciousness had my taste buds doing a happy dance. This is one mighty flavorful zucchini pancake recipe if I dare say so. Green onion, finely minced red pepper, a hint of garlic and plenty of zucchini that takes on the mirage of flavors and blends in perfect harmony.
Because they are baked and not fried, my arteries thanked me. Because I’m still considered the resident Salt Police these zucchini pancakes are low in sodium, allowing for a dollop of topping if the mood hits you. A smidgen of light sour cream, a dab of Greek yogurt, or maybe a spoonful of marinara.
My pallet looks for a blend of texture and taste, but that’s just me. You may prefer these zucchini pancakes plain and simple, savoring the fusion of flavor as my Honey did. He’s all about enjoying food in its own delectable state of simplicity.
After 23 years of marriage maybe I should give that a whirl? Nah. I’ve got to keep things exciting. 🙂
Enjoy!
- 4 cups shredded zucchini with as much moisture squeezed out as possible
- 4 green onions, chopped (roughly ⅓ cup)
- ⅓ cup shredded Parmesan
- ½ teaspoon granulated garlic
- ½ teaspoon black pepper
- 1 large egg + 1 egg white, lightly beaten
- ½ medium sized red bell pepper, minced
- ½ cup breadcrumbs
- handful of fresh basil, chopped (roughly 2 tablespoons)
- 1 tablespoon canola oil
- Preheat oven to 450.
- Spread the tablespoon of oil evenly over a large baking sheet and place in oven for 6 minutes.
- During this time, gently mix all ingredients together. (If the pancake mixture sits, the zucchini will begin to release its moisture and will get runny.)
- Carefully remove hot baking sheet from oven.
- Using ⅓ cup measure, drop zucchini pancake mixture onto hot pan.
- Bake 10 minutes. Turn zucchini pancakes over and bake for an additional 12 minutes.
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