Zucchini Pancakes

1 cup zucchini, grated
1 egg
1/3 cup grated parmessan cheese
1/2 cup reduced-fat Bisquick
1/2 cup ceddar cheese
1/2 cup cooked cubed or canned chicken
salt & pepper to taste
1/4 cup skim milk

Mix all ingredients together, add milk last. Use only enough to thicken the batter. Spray nonstick pan. Spoon batter into pan and spread out to a pancake-size patty. Cook on both sides. Makes about 6 pancakes. Eat plain or with ketchup or mustard.

Posted by: Rachel Swanton