Ingredients
1 pound zucchini, shredded with cheese grater (about 2 cups packed after straining water)
½ cup red onion, chopped small
¼ cup shredded Parmesan cheese
2 eggs
½ cup whole wheat or almond flour (if using almond flour, use 1 extra egg)
2 tbsp olive oil
½ tsp salt
½ tsp pepper
Sour cream and extra red onion for topping
Instructions
Shred zucchini with a cheese grater into hashbrown-sized pieces. Combine zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in strainer and press firmly to remove water.
Combine zucchini, red onion, Parmesan cheese, flour, egg, and pepper.
Heat 1 tsp olive oil in large skillet over medium heat. Using ¼ cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2-3 inches between mounds. Flatten mounds to about ½ in thickness.
Cook 4 min until golden brown, carefully turning over once during cooking. This is delicious with sour cream and red onion, or Mediterranean-style with hummus and tzatziki sauce and shredded lettuce.