Zucchini Pancakes {crispy baked - not fried!}
Author: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 450.
  2. Spread the tablespoon of oil evenly over a large baking sheet and place in oven for 6 minutes.
  3. 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.)
  4. Carefully remove hot baking sheet from oven.
  5. Using ⅓ cup measure, drop zucchini pancake mixture onto hot pan.
  6. Bake 10 minutes. Turn zucchini pancakes over and bake for an additional 12 minutes.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/09/zucchini-pancakes/