Zucchini Rounds

Recipe submitted by Mayme Welker of Orosi for the 1989 Visalia Farmers Market Harvest Cookbook.

Ingredients:

1/3 cup biscuit mix

1/4 cup grated parmesan cheese

1/8 teaspoon pepper

2 eggs, slightly beaten

2 cups medium zucchini, shredded

2 tablespoons butter

How to Make:

In mixing bowl stir together biscuit mix, cheese and pepper. Stir in beaten eggs just till mixture is moistened. Fold in zucchini.

In 10 inch skillet, melt butter over medium heat. Using 2 tablespoons mixture for each round, cook 2 to 3 minutes or until brown on each side. Keep warm while cooking remaining rounds.