Zucchini Pancakes

Ingredients

• 1 pound zucchini, shredded with cheese grater (about 2 cups packed after straining water)
• ½ cup red onion, chopped small
• 1/4 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

1. 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.   
2. Combine zucchini, red onion, Parmesan cheese, flour, egg, and pepper. 
3. 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.   
4. 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.