Zucchini Patties and Roussanne

Prep time: 20 minutes    Cook time 10 minutes

INGREDIENTS:

2 cups shredded zucchini (wring fairly dry)

½ cup biscuit/baking mix

½ cup shredded cheddar cheese – see Note

2 tablespoons grated onion

½ teaspoon salt

½ teaspoon dried basil

¼ teaspoon pepper

2 large eggs, room temperature, slightly beaten

2 tablespoons butter

DIRECTIONS:

In a bowl, combine the first 7 ingredients.  Stir in eggs, and mix well.

In a skillet over medium-high heat, melt butter.  Working in batches, drop batter by ¼ cupfuls into the pan.  Cook until lightly browned, 4-5 minutes per side.

You can add a dollop of sour cream is you wish.

Enjoy with Iron Hub Roussanne or most any Iron Hub wine.

NOTE:  I used sharp cheddar, but Guerrier or Parmesan will also work well.