3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
8 slices American cheese
8 oz thinly sliced deli ham
1 egg
1 teaspoon water

Heat oven to 375°F. Press 4 biscuits into 5-inch rounds on ungreased large cookie sheet.
Top each with 2 slices cheese and 2 ounces ham.

Press remaining 4 biscuits into 6-inch rounds; place over ham. Press edges with fork to seal. Beat egg and water with fork; brush over biscuits.

Bake 13 to 18 minutes or until golden brown. Cut each in half. Serve warm.

NUTRITION INFORMATION: