• 1-1/2 Cup(s) Water
  • 1/2 Cup(s) Quaker® Quick Grits, uncooked*
  • 1/2 Teaspoon(s) salt (optional)
  • 1-1/2 Cup(s) shredded zucchini (about 2 medium zucchini)
  • 2 Eggs, beaten
  • Dairy sour cream

*To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 1-1/2 cups and simmer time to 12 to 14 minutes.

Cooking Instructions

Bring water to a boil. Slowly stir in grits and salt. Reduce heat; simmer 3 to 4 minutes or until thickened, stirring frequently. Remove from heat; stir in zucchini and eggs. Heat griddle or large non-stick skillet over medium-high heat (375º F. electric griddle), grease lightly. Pour ¼ cup batter for each griddle cake onto prepared griddle. Cook about 3 to 4 minutes per side or until browned. Serve warm with sour cream.

COOK NOTE:

Griddle cakes may be kept warm as they are being prepared by placing on serving platter in 200 F oven.


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