A general request from my friend (also named Kathy) for breakfast muffins that contain zucchini prompted me to offer Grandma’s Zucchini Round recipe. During my childhood, I spent at least one week a summer with Pop-Pop and her, and as such was exposed to various vagaries of her kitchen. Because zucchini is abundant in New Jersey in the summertime, she often made these, and I found them tasty then as I do now.
As with her recipe for cole slaw, I will include it below exactly as she wrote it, then follow up with my own notes.
1/4 c. BISCUIT MIX
1/8 c. PARMESAN CHEESE (GRATED)
1 EGG – SLIGHTLY BEATEN
1 c. SHREDDED UNPARED ZUCCHINI
1 TBSP OLEO
Mix together biscuit mix & cheese. Stir in beaten egg. Fold in Zucchini. Melt oleo in skillet. Using 2 tbsp. mixture for each round, cook about 2 or 3 min. on each side or until brown. Makes 6 rounds.
By “biscuit mix,” Grandma means Bisquick. Now, if you’re a real baker, you can figure out how to approximate this without resorting to the mix. Me? I use the shortcut.
By “unpared” she means “not peeled.” I find that this term is not used broadly anymore in recipes. As to how you actually cut up the zucchini – I have tried different preparations, but the easiest is to use a veggie peeler to just peel pieces, or to use a mandolin.
By “oleo” she means “margarine.” Margarine has never entered my adult household. I don’t believe in it. You can prep the pan with either butter or oil or a combo thereof.
Finally, I find this mix to be dry (and, of course, lumpy) and I often have trouble making as much out of it as she indicates. I don’t know if she used huge eggs or what. Sometimes I have added a bit of water or milk to loosen things up a bit, however, the zucchini does add water, so be judicious. You can also play with the amount of zucchini if you want less zucchini laden cakes.
Serve with butter (mmm). Because these are savory, you can do them for breakfast or lunch, or as a dinner side dish.