Garden Bounty Pancakes Recipes

GARDEN BOUNTY PANCAKES

Garden Bounty Pancakes image

Add squash, cheese and garlic to pancake batter and top them off with our homemade tomato sauce and Parmesan cheese for an out-of-the-ordinary brunch dish.

Provided by By Deborah Harroun

Categories Dinner

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

3 cups shredded squash (zucchini and/or yellow squash)
1 cup Original Bisquick™ mix
1/4 cup milk
2 eggs
1/2 cup shredded Monterey Jack cheese (2 oz)
1 clove garlic, finely chopped
Salt and pepper to taste, if desired
2 tablespoons olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
1 lb fresh tomatoes, diced
Salt and pepper to taste
Dash balsamic vinegar
Shredded Parmesan cheese

Steps:

Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
Meanwhile, make tomato sauce. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until softened. Add 1 garlic clove; cook about 1 minute until fragrant. Stir in tomatoes. Season with salt and pepper. Reduce heat to medium-low; simmer while making pancakes.
In medium bowl, stir together Bisquick mix, milk, eggs, Monterey Jack cheese and 1 garlic clove just until combined. Season with salt and pepper. Stir in drained squash.
Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until edges are dry. Turn; cook other side until golden brown.
Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

GARDEN BOUNTY FONTINA SALAD

Garden Bounty Fontina Salad image

Out of ideas for using all that summer produce? This is the ticket to turning zucchini, tomatoes and sweet corn into something special.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

4 cups torn arugula
1 1/2 cups cherry tomatoes, cut in half
6 oz fontina cheese, cubed
2 small zucchini, cut in half lengthwise, then sliced
2 ears fresh sweet corn, cooked, corn cut off, ears discarded
1 small cucumber, peeled, seeded, diced
1/2 cup walnut halves, toasted
1/4 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper

Steps:

In 3-quart bowl, layer salad ingredients in order listed.
In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; toss salad with dressing just before serving.

Nutrition Facts : Calories 240, Carbohydrate 11 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g

BAKED ZUCCHINI POTATO LATKES

Baked Zucchini Potato Latkes image

this is probably not at all traditional but it is way healthier and very tasty. easy and quick enough to throw together after work and it will use up some of the garden's bounty. i just eyeball this so all measurements are approximate. feel free to improvise. you can use more or less potato and zucchini, you just may need to add a bit more egg or flour to get it to come together nicely.

Provided by spiritussancto

Categories Lunch/Snacks

Time 45m

Yield 12-14 latkes, 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 zucchini (large)
1 potato (large, peeled)
1/2 cup low-fat cheddar cheese (shredded)
1/4 cup flour
1/2 white onion (chopped)
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill
1/2 teaspoon garlic powder

Steps:

shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
serve with sour cream with chopped green onion mixed inches.

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