If you have an overabundance of zucchini from your garden or a neighbor’s, make these. If you have to buy the zucchini from the store, make these.
4 zucchini, shredded (I use a food processor)
a small onion, shredded
2 – 3 cloves garlic, into the food processor
grated Parmesan cheese, about 1/2 cup
1/4 or more flour
Mix together all ingredients except flour in a large bowl
Add flour, which helps soak up some of the liquid made by the zucchini. (you may need to add more as the batter sits, but it should be fairly loose, not the sort of batter you need to scrape off the spoon, but it just drops off.
Heat a large nonstick pan, use Pam or a tiny bit of olive oil in the pan to coat.
When hot, drop batter by large spoonfuls into the pan. Cook until brown and then flip, cook again. Try not to eat them as you remove them from the pan. Serve hot or at room temperature. Makes about 2 dozen. If you want less, use less zucchini and eggs. I find 1 egg per1 zucchini usually works.