California Wild Rice and Zucchini Pancakes
Place zucchini in several thicknesses of paper towels; squeeze out excess moisture. In a bowl, combine zucchini with next seven ingredients.
In a large non-stick skillet or griddle, heat ½ tablespoon oil over medium heat. Spoon heaping tablespoons of batter into skillet, about 4 inches apart, flattening each for form a 3-inch pancake.
Cook, turning once, until golden for about 15 minutes on each side. Transfer to plate; keep warm. With remaining oil and batter, cook remaining pancakes. Sprinkle with Parmesan cheese.
Always in Season
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice