Italian Parmesan Zucchini Patties

I adapted this dish, Italian Parmesan Zucchini Patties, from a hand-written recipe in the back of my mother's Zucchini Cookbook that I mentioned in my Spiced Chocolate Zucchini Bars post.  They are quick and easy to make with a heartiness that would make them good for a meatless meal.  I used yellow zucchini and didn't think you could even taste it, so you may be able to get these by the non-zucchini eater.

This recipe makes about eight 3-inch patties so makes about 4 servings.  Increase the ingredients if you need to make more.  Use purchased or homemade biscuit mix, and it is OK to use the shelf-stable type of grated Parmesan in these.  Because of the generous amount of Parmesan, I did not add any salt to the recipe.

These are best when made with fresh shredded zucchini.  If you use thawed, frozen zucchini, be sure to drain it well.

Italian Parmesan Zucchini Patties
1/3 c. biscuit mix (You can make your own)
1/4 c. grated Parmesan cheese
3/4 t. Italian seasoning
2 eggs, slightly beaten
1/8 t. black pepper, coarsely ground if possible
2 c. shredded zucchini
2 T. butter, margarine or vegetable oil

Combine biscuit mix, cheese, Italian seasoning and pepper in a medium mixing bowl until well blended.  Stir in egg until dry ingredients are well moistened.  Fold in grated zucchini.   Heat  chosen fat in a 10-inch skillet.  When fat is hot, drop 3 or 4 heaping tablespoonsful of batter into hot skillet.  Flatten with the back of a spoon to about 3-inch rounds.  Cook 2 to 3 minutes or until bubbles cover the surface of the patties, flip and continue to cook 1 to 2 minutes until done and golden brown.   Makes about 8 patties.

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