Friday Snack: Zucchini Pancakes

4-5 medium zucchini
3/4 teaspoon salt
4 eggs
1 garlic clove, chopped
3/4 cup flour
1/2 cup grated Parmesan
1/4 teaspoon black pepper
Ranch dressing for dipping/topping


Step 1 —
Coarsely shred zucchini to make 5 cups. Sprinkle with salt. Put in colander; weight down to remove most of the moisture from the zucchini.

Step 2 —
Beat eggs and garlic; add flour, cheese and pepper. Mixture will be lumpy.

Step 3 —
Stir in zucchini, just to mix. Drop rounded tablespoons of batter into lightly oiled hot griddle or skillet. Spread to 3-4 inches. Cook 2-3 minutes until golden brown on both sides.

Step 4 —
Remove from griddle and pat with papertowel to remove excess oil.

Pancakes may be frozen up to 3 months. To warm, preheat oven to 425 degrees. Put pancakes on lightly greased baking sheet and heat 8-10 minutes.