2 medium zucchini, approximately 12-14 oz
2 Tbsp finely sliced scallions (or grated onion, red or yellow)
1 Tbsp finely chopped basil or parsley (optional, but delicious!)
2 large eggs, lightly beaten
1 Tbsp grated Parmesan cheese
1/3 C all-purpose flour, more as needed
1 teaspoon baking powder
1 teaspoon kosher salt
freshly ground black pepper
Olive oil for cooking the pancakes
Wash & dry the zucchini, then grate on the large holes of a box grater placed onto a clean cotton towel. Gather the towel around the zucchini and squeeze it over the sink to remove as much water as possible. Transfer the drained zucchini into a bowl and stir in the eggs, scallions, parsley, Parmesan cheese, salt and pepper to taste. Stir in the flour and baking powder – consistency should be like similar to a pancake batter. If it seems too thin, add a little extra flour.
Heat a large (10 to 12-inch) non-stick sauté pan over medium high heat and 1 Tbsp olive oil to the pan. When the oil is shimmering hot drop about 2 Tbsp of batter/pancake into the pan, spreading to form pancakes about 3-4” wide, adjusting heat as needed so the pancakes take 2-3 minutes to reach a deep golden brown, then flip and cook about 2 minutes on the second side, until golden.. Serve immediately or place the pancakes on a sheet pan and keep warm in an oven preheated to 250F. Wipe out the pan with a dry paper towel if needed, add oil to the pan, and repeat until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.