Zucchini Pancakes

4-5 medium zucchini
3/4 tsp salt
4 eggs
1 garlic clove, minced
1 tbs finely chopped onion
3/4 cup flour
1/2 cup grated parmesan
1/4 tsp black pepper

Ranch dressing or sour cream for topping

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

Beat eggs and minced garlic; add flour, onion, cheese, and pepper. Mixture will be lumpy.

Stir zucchini into the egg mix. Drop rounded tablespoons of batter into lightly oiled hot griddle (I prefer grape seed oil) or skillet… spread 3-4 inches. Cook 2-3 minutes until golden brown.


Note: Pancakes can be made ahead! Freeze them up to 3 months or make them the night before an event and store in the fridge. To reheat, preheat oven to 425 degrees. Put pancakes on a slightly greased baking sheet and heat for 10 minutes or until warm.