Prep time: 20 minutes Cook time 10 minutes
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
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.