Recipes from the July/August 2013 Issue of EatingWell (Slide 11)
This zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast. If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.
Recipe: Zucchini Bread Breakfast Pancakes
This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is…View slide
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