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Idaho Zucchini

This is another nod to my grandmother’s Idaho Potato Recipe. This time I used 2 cups of the zucchini I shredded this morning.

Because zucchini has much more liquid than potatoes or sweet potatoes, it needed some more binders to hold it together. Here are the ingredients:

2 Beaten Eggs
2 Cups Shredded Zucchini
3/4 Cup Shredded Parmesan Cheese
1/2 Cup Almond Meal
1/4 Cup Ground Corn Meal
Salt and Pepper to taste


Combine all ingredients in a medium bowl.

Drizzle olive oil on your griddle or in your skillet. Scoop out zucchini mixture and place on griddle and flatten into a pancake.

Flip after a few minutes, when the side that is down browns (I am a poet and didn’t know it :)) Cook the second side and move to serving platter.

Serve warm. My daughter added ketchup, but I think they would be equally good with a sour cream and chive dip. The zucchini and Parmesan go very well together and the corn meal and almond meal make it wheat free. I will make these again for sure.

Blessings to you and yours!

2 Responses

  1. I have a bounty of zucchini this year and looking for new ways to eat them up. Thanks so much for your recipe to try.


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