These were a summer staple at our house as a kid.  We always had a summer garden and zucchini was always planted.  Every year, we over planted zucchini, forgetting how much one plant produces and my mom had to get creative with ways to cook it.  As a kid, I didn't particularly like zucchini steamed, sautéed, or grilled, but I LOVED zucchini pancakes!

INGREDIENTS:

• 3 medium zucchini
• 2 eggs
• 3 tbl flour
• 2 tbl shredded parmesan
• 1 tbl chopped onion (green, red, or yellow work)
• Pinch of granulated garlic
• Salt and Pepper to taste
• 2 tbl evoo

PREPARATION:

First things first, warm up the oven to 200 degrees.  

Shred the zucchini.  I cut one end off and start there.  Then I go to the other end.  

Add the eggs, flour, cheese, onion, granulated garlic, salt and pepper.  Mix well.

Heat up your skillet on medium heat, add 1 tbl of evoo.  Make sure oil is hot, or it'll soak into your pancake. Add about 1/2 a cup of your zucchini mixture to the hot oil.  Let sit until golden brown, about 2 minutes.  Flip.  Wait until the other side is golden brown, about 2 more minutes.  

Put on a plate and into the oven to keep warm.  Add the other tablespoon of oil, and repeat until of the zucchini mixture is cooked.  Serve hot and enjoy!