- 5 medium zucchini (about 1 1/2 lb)
- 3/4 tsp salt
- 4 eggs
- 1 clove garlic, minced
- 3/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 Tbsp finely chopped onion
- 1/4 tsp ground black pepper
Preparation time 20mins
Cooking time 35mins
Trim and coarsely shred zucchini (about 5 cups). In bowl toss zucchini with salt. Place in colander. Place plate on top; weight with cans. Drain 15 minutes; discard liquid.
In a bowl beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until zucchini just until combined.
For each pancake, spoon 1 heaping tablesppon batter on hot lightly oiled griddle or skilletk spread to 3-inch circle. Cook over medium heat 2 to 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
Serve topped with sour cream. Or cool, layer in freezer container with waxed paper and freeze up to 3 months.
To reheat, preheat oven to 425 F. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered, 8 to 10 minutes or until hot and slightly crisp.
Makes 30 pancakes.