Zucchini Pancakes

1. 1

   Trim and coarsely shred zucchini (about 5 cups).

2. 2

   In a bowl toss zucchini with salt.

3. 3

   Place in colander.

4. 4

   Place plate on top; weight with cans.

5. 5

   Drain 15 minutes, discard liquid.

6. 6

   In a bowl, beat eggs and garlic.

7. 7

   Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy).

8. 8

   Stir in zucchini just until combined.

9. 9

   For each pancake, spoon heaping 1 tablespoon of batter on to hot lightly oiled griddle or skillet; spread to a 3-inch circle.

10. 10

    Cook over medium heat 2-3 minutes on each side or until pancake is golden brown.

11. 11

    Keep pancakes warm while cooking remaining pancakes.

12. 12

    Serve topped with sour cream.

13. 13

    Or cool, layer in freezer container with waxed paper, and freeze up to 3 months.

14. 14

    To reheat, preheat oven to 425 degrees.

15. 15

    Place frozen pancakes in single layer on greased baking sheet.

16. 16

    Bake, uncovered for 8-10 minutes or until hot and slightly crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.