Zucchini Rounds

This is a sure-fire way to get kids to eat zucchini. They are similar to potato pancakes, and they're great with burgers or hot dogs. My daughter likes to snack on the leftovers without reheating. They're tasty either way. From the kitchen of Tona Thornburg Court, Bridgeton MO.

• Ready In: 30 mins
• Serves: 6
• Yields: 12 rounds

Ingredients

• 1⁄3 cup  packaged biscuit mix
• 1⁄4 cup  grated parmesan cheese
• 1⁄8 teaspoon pepper
• 2  slightly beaten eggs
• 2  cups  shredded unpared zucchini
• 2  tablespoons margarine

Directions

1. In a mixing bowl, stir together biscuit mix, cheese and pepper. Stir in beaten eggs just until mixture is moistened. Press the liquid out of the zucchini in colander and then fold into the other ingredients in the mixing bowl. In 10" skillet, melt margarine over medium heat. Using 2 tablespoons of mixture for each round, cook four rounds at a time for 2-3 minutes on each side (or until brown). Keep warm while cooking remaining rounds.